“Macaroon” is one of the most confused terms in some parts of the world. Before french macarons shot to fame, “macaroon” was a term used to refer coconut treats made with egg whites and condensed milk. When french “macarons” got introduced into new markets, the term got mixed up with the already existing coconut “macaroons”. To cut the long story short,
MacarOn = French / Italian Macaron which comes with ganache or buttercream filling
MacarOOn = Coconut Macaroons
Not to add to the confusion, but in the place where I live, there is another variant of “macaroon” which is made with egg whites and cashew flour.
Back in my hometown these treats are simply called as "coconut". I presume this nomenclature was to avoid the confusion between these and cashew macaroons. How smart! The “coconut” is easily one of the top selling items in local bakeries. They come wrapped in an old fashioned brown cover and have a soft, chewy texture. People in the hills, including my husband’s 80 year old grandmother simply adore this!
This recipe uses freshly shredded coconut (shredding coconut is a breeze when you have the rotary coconut shredder) but you can use store bought ones too. Just make sure the coconut you use is unsweetened. These are relatively healthier and lower in calories than regular coconut macaroons made with condensed milk. Double the recipe to make big batches.
Makes 7 nos
Adapted from The Kitchen
Preheat oven to 180 degrees Celsius.
Spread the shredded coconut on a baking tray lined with parchment paper and toast for 5 minutes.
Cool till it reaches room temperature.
Take egg white, sugar, vanilla extract and salt in a bowl and beat till the mixture becomes foamy. (If you want the macaroons to be crispier, beat till you get stiff peaks.)
Foamy egg white mixture