Ingredients
2 large egg whites
quarter teaspoon cream of tartar, optional
half cup sugar
third cup ground almonds
pinch of salt
1 teaspoon vanilla extract ( or coconut essence)
3 and a third cups shredded coconut
1 baking sheet, lined
Directions
Preheat the oven to 325F.
Beat the egg whites until frothy – no more – then add the cream of tartar (if using) and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
Form into clementine-sized domes, 2 and a half to 3 inches in diameter. Don't make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
Cook for 20 minutes or until they're just beginning to turn golden in parts.
Makes 8 large macaroons.
Enjoy!
Source
Nigella Lawson
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