Quick & Easy Cakes
For the coconut macaroons:
Almonds – as desired
Delicious homemade coconut macaroons with a lightly golden exterior and a soft, chewy centre. Made with desiccated coconut, fluffy egg whites and Gellwe Vanilla Sugar, these delicate treats are topped with almonds for an extra touch of crunch. Perfect for afternoon tea, family gatherings or a quick homemade sweet treat.
Melt the butter in a frying pan. Add the icing sugar, vanilla sugar and desiccated coconut, then mix thoroughly. Leave to cool.
Set aside one teaspoon of egg white. Whisk the remaining egg whites with a pinch of salt and the sugar until stiff peaks form. Towards the end of whisking, add the potato starch. Gently fold the cooled coconut mixture into the whisked egg whites.
Line a flat baking tray with baking parchment. Using a teaspoon, scoop out portions of the coconut mixture, shape them into balls with damp hands and arrange them on the prepared tray, leaving a few centimetres between each one.
Brush the underside of each almond with the reserved egg white and place one on top of each macaroon. Transfer the tray to a preheated oven and bake at 170°C for approximately 15 minutes.
Enjoy!
