Crumbs' coconut macaroons

Chef: innocent

Prep: 5 mins

Cook: 15 mins

Lucy and her sister, Claire, have a rather excellent blog (www.crumbsfood.co.uk) where they regularly jot down all the recipes they make for their kids. They’ve very kindly let us use their macaroon recipe in this book. These coconut bites of joy might look fiddly but they take mere minutes to make and even less time to eat. Gluten-free and seriously addictive. You’ve been warned.

2 free-range eggs

100g caster sugar

160g desiccated coconuts

Heat your oven to 180⁰C/350⁰F/gas mark 4. Lightly grease a baking tray.

Separate the eggs and put the yolks to one side for another day (you can use them to make mayonnaise, or add them to whole eggs for extra scrambled eggs).

Mix the egg whites, sugar and coconut in a bowl with a spoon until well-combined and then pour the mixture on to a clean worktop.

Shape into a rectangle and press down with your hands to flatten to about 1cm thick.

Use a small biscuit cutter or glass (about 4cm in diameter) to cut out rounds and place them on the baking tray.

Bake in the oven for 12 to 15 minutes, until golden. Cool on a wire rack and store in an airtight container for up to a week.

Serves
Makes about 24

Preparation Time
5 minutes

Cooking Time
15 minutes

Main ingredients
Eggs

Recipe Type
Party Food, Cakes & Baking, Entertaining, Cake Stall, Cookies & Biscuits

Special Info
Gluten free, Pregnant Mums, Dairy free

Level of Difficulty
Easy