Recipe: Chewy coconut macaroons

A quickie today - a simple but popular snack that is fun to make and a good one to get the kids to help with. I recently made a batch and brought a few of them to work, and it was well received - I made a second batch later in the week for those that missed out the first time. 

Also, for the longest time I thought I had lost this recipe for good. Luckily though, with the help of my siblings (and the wonders of the internet) we have it back . This is another one of our favourites - our mom would make batches and would make us wait until they had cooled.. back then I thought it was torture having to wait and stare at them on the benchtop as they cooled. But now I see why - waiting was so worth it. They are even better when they are more chewy a few hours after baking. I can't wait to teach my nieces and nephews how to make this.. that is if my sister's haven't already done so. Here it is, coconut macaroons.

Ingredients: 

• 2 tbsp butter
• 4 tbsp sugar
• 400g shredded or dessicated coconut
• 3 eggs
• 1 can condensed milk 
• 1 tsp vanilla essence
• Glacé cherries cut in half for decoration
• Cupcake patty paper

Instructions:

1. Cream butter and sugar together to form a smooth paste. 

2. Add the eggs,condensed milk and vanilla essence. 

3. Add coconut half a cup at a time and once all mixed together, take the mixture and form into small balls roughly the size of a ping pong ball.

4. Place the balls into cupcake pattys and decorate with glacé cherry on top of each macaroon.

5. Bake 180' Celsius for 20 mins or until just starting to be golden. 

Fluffy when warm or my preference let it cool and then store in an airtight container for a few hours and it becomes chewy. Additionally you can drizzle some white chocolate over the top once cooled for a Ferrero Rafaello experience. Bon appetit!

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