Coconut & Stem Ginger Macaroons

Name: Coconut & Stem Ginger Macaroons
Yield: Makes 14
Ingredients: 150 g desiccated coconut; 2 tbsp plain flour; 5 egg whites; 1 tbsp stem ginger, very finely chopped; 1 tbsp honey; 2 tbsp caster sugar

Preparation info

Makes
14

Difficulty
Easy

Appears in

Bake

By Lorraine Pascale

Published 2017

About

Unlike French macarons, which many people find a challenge, these old-school coconut versions are nice and easy to make, but taste equally good. Versatile coconut seems to be in everything at the moment – the ingredient isn’t always to my taste, but as the integral part of a macaroon, coconut is simply delicious.

Ingredients

5 egg whites
2 tbsp caster sugar
1 tbsp honey

Cookies
Vegetarian
Baking

Method

Preheat the oven to 160°C (fan 140°C/325°F/gas 3) and if you are using a baking sheet rather than a silpat mat, line it with baking parchment.

Place the egg whites in a bowl and whisk until frothy, then add the sugar, honey, stem ginger, coconut and flour and mix