Last week, after another one of those two hour maths lessons after school (*sigh*), I came home to a pile of books, which had not really been read through much, ready to be studied and memorised within a week or so. Yes- a whole year’s worth of school work to be memorised in a week. I’m so glad I did my chemistry exam last year =P
Being the lazy one I am, I really couldn’t be bothered starting to study, so naturally, I went to the kitchen instead, where two egg whties were just waiting to be made into delicious coconut macaroons =D I’d been planning to make them for a while now, since I was curious about what they tasted like, and was almost 100% sure my family would love them (we love coconut).
Only to find that I only had about half the jar of coconut left.
(yeah, I keep my coconut flakes in a jar)
I went ahead and halved the recipe, after fumbling around furiously in hope of finding a packet of coconut, knowing there wouldn’t be one. It was extremely simple to make, and I had them in the oven in no time! To my disappointment, they didn’t end up looking like macaroons- they looked more like meringues- I think it’s because of my lack of coconut, and the fact that the coconut was really fine *sigh* But to our surprise it tasted really really good! The outside was crispy (I baked it for almost double the time stated in the recipe though….) and the inside was chewy and so sweet and coconutty! They were happily devoured within minutes =]
And guess what I found in the pantry the next day??? (whilst searching for another ingredient I’d run out of…..) Yep. A whole new packet of coconut flakes 😉
Being the good girl I am, I didn’t make more macaroons- I studied =] But I guess a couple of days isn’t exactly enough to study a whole year’s worth of work, and ended up with me staying up late, cramming for each exam. I almost died when they put two exams on the same day 😛
So. I think I might have learnt my lesson not to leave it until the last minute to study for exams. Might.
2 egg whites
½ tsp vanilla essence
2/3 cup sugar (I’d decrease this by a bit as I found them a bit too sweet)
1 ½ cups flaked coconut
1. Lightly grease a cookie sheet; set aside. In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut
2. Drop mixture by rounded spoon 2 inches apart on to the prepared cookie sheet. Bake in a 325 degrees oven about 20 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.