Add sweetness to your day with Maria Goretti’s scrumptious coconut macaroons

"It's nice and crusty on the outside and soft on the inside. It goes beautifully well with my espresso," Maria said, enjoying freshly-baked macaroons

Would you like to try these macaroons? (Source: Varinder Chawla, Pexels)

Macaroons are a beloved dessert that originated in Italy but are popular all over the world. With a crunchy exterior and a soft, chewy interior, these delicate and delightful treats can be enjoyed on any occasion, at any time of the day. They can be flavoured with a wide range of ingredients, but some of the most common include vanilla, chocolate, lemon, and strawberry. But, have you ever tried coconut macaroons?

Coconut macaroons are a delicious and popular variation of the classic macaroon. Bursting with coconut flavour on the inside, they are often dipped in chocolate or drizzled with caramel to add an extra layer of sweetness. If you are tempted to try them already, how about preparing some scrumptious coconut macaroons at home? Recently, Maria Goretti took to Instagram to share an easy recipe to prepare this much-loved desert.

“So wherever and whenever I take a bite of a coconut macaroon, I always think of my grandma Agnes, because she used to bake this a lot. And I love this bite too much, and want to share this love with you,” she wrote, sharing the recipe for coconut macaroons.

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A post shared by TheMariaGorettiCorner (@mariagorettiz)

Ingredients

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Desiccated coconut – 180 gm
Caster sugar – 175gm
Egg whites – 4
Salt – a healthy pinch
Vanilla extract – 1 tsp

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Method

*Pour the egg whites into a bowl and whisk them.
*Now, add caster sugar, desiccated coconut, a pinch of salt, and a dash of vanilla extract to the bowl.
*Give all these ingredients a nice mix.
*Transfer this mixture to a pan and cook on low flame for about 6 to 8 minutes.
*Cool the mixture down. Make several small ball shapes using the mixture.
*Bake it in an oven for 15 minutes at 160 degrees Celsius.

She suggested, “Please see that the desiccated coconut is really fresh. When you beat the egg whites, beat them to a crazy froth, but less than soft peaks.”

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“It’s nice and crusty on the outside and soft on the inside. It goes beautifully well with my espresso,” Maria said, enjoying the freshly-baked macaroons.

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