These chewy little devils are a horrible temptation. I devil dare you to eat only one. The texture as you chew them. The sweet coconut taste. These little devils seduce you until the last crumb is gone. And they’re easy to make!

 

Ingredients (30-35 cookies)

2 egg whites

3 tbsp white sugar

1 tsp vanilla essence

3 cups shredded coconut

½ cup (more if needed) condensed milk

 

1. Prepare two baking sheets by dusting with icing sugar. Pre-heat oven to 250F (120C).

2. With an electric mixer, beat the egg whites until they can be formed into soft peaks – 2-3 minutes.

3. Beat in the sugar and vanilla, and continue beating until the mixture can form stiff peaks – 4-5 minutes.

4. In a large bowl, combine the coconut and ½ cup of condensed milk. Mix well. If too dry (should be a just sticky enough so that there is no dry coconut) add a little more condensed milk.

5. Fold the egg white mixture into the coconut mixture and gently combine.

6. Drop spoonfuls of the batter on the dusted baking sheets.

7. Bake for 45 minutes. The surface will have a hint of colour, look dry, and have a few tiny air holes poking through – other than that, the cookies don’t look baked, but they are.

8. Place the baking trays on cooling racks and leave to fully cool.

Even after cooling, the macaroons will be slightly sticky. Place them in one layer on a serving tray, put them out, and watch them disappear. In The Devil’s Kitchen magic.