Coconut Macaroons

One of those cookies we all love and so simple to make! Except that no one can agree on the best recipe, what do you think?

Simple formula

2 large egg whites
2 and 1/2 Tablespoons sugar (I Like Muscovado Sugar)
1/2 Teaspoon of Vanilla extract.
1/4 Teaspoon of Almond Extract
1 and 1/2 Cups of Flaked Coconut. (If sweetened reduce sugar by between 1/2 and 1 spoon less)
Pinch of salt

You also need a dusting of flour for the baking tray and butter for lining.

So Oven to 300F and place a foil lined baking tray. Lightly butter the foil and dust with flour. Knock off the excess!

Into a mixing bowl drop in your egg whites, sugar, extracts and a pinch of salt until well combined and all gooey. Then pour in the coconut and stir it in. Once incorporated divide coconut mixture into 8 to 10 even hill shaped piles and place onto the Baking sheet about 2 inches apart.
Bake until tops are a lovely pale gold in spots which should be after about 15 minutes.
Remove from the oven and take the foil with cookies attached and place on a cooling tray. Peel from the foil when cold.

For an extra dimension in texture and taste you can add a a coupe of spoonfuls of finely chopped walnuts or pecans to the recipe. In fact Macaroons are very versatile so go ahead and experiment.

Idea or serving suggestions.....
1/ Take two macaroons and make an ice cream sandwich.
2/ Melt some chocolate and dip the macaroons in the chocolate and then cool in the fridge
3/ Drizzle with chocolate of fudge sauce
4/ Serve on top of rice pudding
5/ Just put on a plate when the kids come home or you have visitors and none of the above possibilities will happen.