I still remember that man with a wooden tray on his shoulder. Although it was covered with a cloth, I knew what was inside… Coconut Macaroons! One look at my grandmother’s face and she knew. She would pull a few dirhams from her djallaba and buy me one… Crunchy, chewy, sweet… and that smell of coconut! Try my recipe and let me know how it feels!!
3 egg whites
140 grams (2/3 cups) white granulated sugar
90 grams (3 oz.) dried unsweetened coconut, finely shredded
A pinch of salt
1- In a large bowl, place the egg whites, sugar, coconut, and a pinch of salt.
2- Using a spatula, mix all these ingredients until well combined.
3- Place a saucepan over medium heat, fill half of it with water and bring it to a boiling point.
4- Place the bowl with the egg whites and coconut mixture over the boiling water and using a spatula, keep stirring the mixture constantly for around 5 minutes until it becomes warm. You can just check the temperature of the mixture with your finger.
5- Once it becomes warm, remove the bowl from the bain marie and continue mixing until the mixture cools down completely. The mixture will become both smooth and sticky.
6- Using two spoons, take a bit of the mixture and shape it into a ball the size of a large walnut. Place the cookie balls on a baking pan covered with parchment paper, then using the back of a spoon, flatten them a bit.
7- Bake the cookies in a pre-heated oven to 170°C / 340°F for 30 minutes until they become deep golden brown. Let them cool before serving along with a cup of milk.