Coconut Macaroons is a traditional British recipe for a classic twist on a traditional cake/biscuit made from an egg white meringue stabilized with sugar and flavoured with ground coconut. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut Macaroons.
Begin with the coconut. Toast lightly in an oven then transfer to a spice or coffee grinder and grind quite finely (about the consistency of ground almonds). Combine the caster sugar, ground coconut, flour and vanilla sugar in a bowl. Add the egg whites to a separate, clean, bowl and whisk lightly then add to the sugar and almond mixture before mixing to combine.
Using a teaspoon transfer small heaps of the mixture onto the rice paper (set these on a baking tray as it will make things easier to handle). Place a sliver of flaked almonds into the centre of each macaroon then transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until lightly golden.
Remove from the oven, allow to cool then tear away any excess rice paper before serving.
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