After the success of the last batch of macaroons we made, I wanted to make a batch that was dairy-free. This is because I am highly sensitive to most foods these days, and I loved the idea of eating coconut macaroons without having a reaction to them.
Unfortunately, this version wasn’t great. I originally followed the original recipe to a tee, and well, the mixture was so dry. I tried to save the mixture by adding more egg whites, but still after baking, they just didn’t taste right. They were dry, cakey and fell apart when biting into them. They were not at all chewy, moist or crisp. I didn’t even dip them in chocolate, because I thought that would be a waste of chocolate. It was a sad day.
I am only posting this entry as completeness. Maybe one of you out there will find this recipe useful, even if you have to adapt it more, however, I will not be making these again.
COCONUT MACAROONS (GLUTEN- AND DAIRY-FREE)
Makes too many
Adapted from baking bites: coconut macaroons
- 130 g (1 1/2 c) unsweetened desiccated (shredded) coconut
- 1-2 large egg whites
- 50 g (1/4 c) raw cane (turbinado) sugar
- 1 teaspoon vanilla extract
1. Preheat oven to 160 C (325 F), and line a baking tray (sheet) with parchment paper/silicone mat.
2. In a medium bowl, mix together the 1 egg white, sugar and vanilla.
3. Add coconut and stir until well moistened. If not moistened enough, add the second egg white.
4. Portion out the mixture into mounds, pressing firmly to pack, and place onto prepared baking tray (sheet). Repeat until mixture is used up.
5. Bake for about 20 minutes, or until they are golden brown around the edges. Let cool on a wire rack before eating.