Simple but richly flavoured cinnamon macaroons, with a sweet aroma created by the tropical scents of coconut and vanilla, make a dainty, nut-filled teatime treat.
ingredients
makes: 18
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts, such as almonds, filberts or pecans
1/2 teaspoon ground cinnamon
1 teaspoon natural vanilla extract or 1/2 teaspoon vanilla extract
2 large egg whites
Salt
1/2 cup superfine sugar
method
1. Preheat the oven to 180°C (350°F, gas mark 4), then line two baking sheets with rice paper or baking paper and set aside.
2. Combine the coconut, chopped nuts, cinnamon and vanilla in a mixing bowl and stir together well.
3. Put the egg whites and a pinch of salt into another bowl and whisk until the mixture forms soft peaks. Sprinkle a tablespoon of the superfine sugar over the egg whites and whisk until the peaks are glossy
4. Gently sprinkle the remaining superfine sugar over the egg whites and carefully fold it in using a rubber spatula, then gently fold in the coconut mixture.
5. Put dessertspoons of the batter onto the prepared baking sheets, about 1 inch apart, then bake for 12 - 15 minutes until golden.
6. If baked on rice paper, allow the macaroons to cool completely on the baking sheets, then remove and peel away the excess paper from each one. If using baking paper, allow to cool for 2 - 3 minutes to firm up, then remove them from the paper with a palette knife, place them on a wire rack and leave them to cool completely
more information
If you wish to make the macaroons in advance for a special occasion, they will keep for three days if you store them in an airtight tin once they have cooled.
