Coconut Macaroons

I've been working in my garden recently, as the weather was mainly dry the last couple of weeks I started with the painting, restoring our fences, decking and the picnic bench to their former glory. Luckily I had bought enough paint from our local hardware shop before they closed, so I donned my old jeans, warmest hoodie, battered runners and earphones setting out to get  the job done before the Irish weather decided enough was enough and lashed rain again. I oscillated between listening to the radio and audio books, my neighbours must have wondered at me either singing tunelessly or laughing out loud at a funny juncture in my book. I got through a lot of both radio and books as I meticulously worked my brush into all the cobwebbed crevices on our fence.

Fresh air always makes me hungry so I supplemented my many coffee breaks with this recipe. I love macaroons and on occasion I dip the entire batch in melted chocolate they are so good just as they are. Occasionally my neighbour drops in a box of chocolate dipped macaroons and to me there is nothing nicer as a special treat but when you're in need of comfort food and a warm mug of coffee these homemade macaroons really hit the spot! 

Makes 26-28

Ingredients:
397g Can Sweetened Condensed Milk
400g Desiccated Coconut
1tsp Vanilla extract
2 Eggs, egg whites only*
Pinch of salt
50g Caster Sugar (optional)
Melted Milk Chocolate (Optional)


*If separating eggs is tricky then I suggest this handy trick, crack the egg onto a saucer or small plate, cover the yolk with a shot glass or similar then while holding the glass in place gently tip the egg white into the bowl.

Method:
Preheat the oven to 170°C/ 325°F/ Gas Mark 3. Line two baking trays with parchment paper, set aside.

In a large spotlessly clean bowl* whisk the two egg whites until stiff peaks form, tip the egg whites into a small bowl and set aside.

* It is imperative that everything is clean when whisking egg whites, the slightest suggestion of grease in the bowl or on the beaters will prevent the egg whites from whisking up...frustrating I know!   

In the same large bowl add the coconut, pinch of salt, vanilla extract, sugar (if using) and condensed milk, mix together with a spatula until combined.

Tip the egg whites into the coconut mixture, gently stir to combine trying not to knock out all the air from the egg whites, under mixing rather than over mixing.

Using two tablespoons - in my case an ice-cream scoop- drop the macaroon mix onto the prepared baking trays leaving 2-3cm space between them and bake in the preheated oven for 18-20 minutes or until golden brown.

Once the baked macaroons are cool enough to handle, cool on a wire rack, either dip or drizzle with the melted chocolate if using and allow to set. Store in an air tight container for 3-4 days.