coconut macaroons
DESCRIPTION
Coconut macaroon recipe from The Monday Morning Cooking Club, the perfect Hanukkah treat!TRANSCRIPT
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285Tradition
Preheat the oven to 180°C (350°F/Gas 4). Line a large baking tray.Prepare a bowl of cold water for wetting your hands.Mix the ingredients thoroughly until the mixture holds together.
With wet hands, press lightly and shape into walnut-sized balls. Place on the prepared tray and bake for 20–25 minutes, or until brown on the outside edges.
Makes 30 macaroonsStore in an airtight container for up to 2 weeks
Read Jacqui’s story on page 16
3¼ cups desiccated (290 g) or shredded (245 g) coconut
155 g (⅔ cup) caster (superfine) sugar
2 eggs, lightly whisked
� ese delicious pop-in-your-mouth morsels were always on our Pesach table. A family favourite, traditionally formed as little pyramids, they were quickly eaten and requested regularly. Nana Rene made them, then my mum Sylvie, and now my daughter Lexi and I make them. � ey are perfect at any time of year.
Coconut macar ns
JACQUI ISRAEL
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