Guilt-less Desserts & Treats for your Family
I have been trying to get this recipe out to you for over a week but am only getting it finalised today. It’s been a challenging triad of tonsillitis, no sleep and a lack of mojo but here it finally is… and it’s a super duper easy recipe.
At this moment in my life I am trying to keep things simple. The annoying little voice in the back of my brain keeps asking “Lisa, do you really need to do that?”. No, I don’t really need to bake a cake for the event I am going to in just three hours. No, I don’t really need to have a three course meal prepared in the 38°C heat on a Thursday night. No, I really don’t need to give myself a nervous breakdown. I’ve been looking for and developing simple recipes; and none is simpler than these Macaroons (as opposed to Macarons, which are never simple!).
These Macaroons are so easy. They are so easy that you could bark instructions at the kids from the couch and they could make them for you (you may want to put them in and out of the oven yourself just to make sure you maintain your ‘Mother of the Year’ status). They are so easy that they can use only 3 ingredients and be ready to eat within 20 minutes. They are my new favourite way to use leftover egg whites (I’m sorry Marshmallows but it’s true) which means I get to make more Lemon Curd… which, coincidentally, would taste great dolloped on these Macaroons. If you want to make your Macaroons a bit fancier they can be dipped in Chocolate as well.
- 2 Egg Whites lightly whisked
- 1 1/3 Cup Desiccated Coconut
- 2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 50 grams melted homemade dairy free chocolate for making chocolate bottoms
- Preheat the oven to 180C. Line and grease a large baking tray.
- Combine the lightly whisked egg whites, maple syrup and coconut in a bowl. Also add the vanilla extract now if desired. Stir until the mixture is fully combined and sticky.
- Take tablespoons of the mixture and using wet hands squash into a ball shape. Place the rounded mounds on the prepared tray. Leave a small gap between each macaroon. They won’t spread but you want to allow the edges to get a get crispy!
- Place the tray in the oven and bake for 12 to 15 minutes, or until the macaroons have started to turn light brown on the top. Allow the macaroons to cool on the tray before serving.
- Store in an air tight container for up to 5 days.
- If you want to make your macaroons a bit fancier, dip the bottom of each in the melted cookie and place on a lined tray. Allow the chocolate to set in the fridge. These macaroons will need to be stored in the fridge.