When I saw how simple it is to make these macaroon biscuits I had to give it a go. It literally takes about 20 minutes from start to finish and that includes baking time. With only 3 ingredients (plus your choice of ice-cream), could this fancy-looking dessert be any betterr? Well yes, it also tastes delicious. I've been watching Donna Hay's 'Fast, fresh and simple' TV series since it started a few weeks ago and am loving her quick-to-prepare recipes. Although her portion sizes are a little large, the way she can whip up a meal in 20 minutes is very impressive.
To make the macaroons, mix the egg whites, coconut and sugar together until it starts to clump.
On a baking paper-lined tray, scoop two tablespoons of the mixture into an egg ring. Then, using the back of a spoon, firmly flatten the mixture into a disc. Remove the ring and repeat with the rest of the mixture. I also made a few macaroon balls by rolling the same amount. You can put them pretty close together as they don't spread.
Bake the macaroon discs for 10 - 12 minutes or until they start to turn golden around the outer edges. When they are cooked, cool them on the tray then it's time to assemble the sandwiches. You can make the macaroons a day or so ahead and keep them in an airtight container until you're ready to use them.
Place the discs on a tray and top with a scoop of your favourite ice-cream. I used a frozen yoghurt for mine.
Top them with the lids and gently push down so the ice-cream spreads to the edges.
Serve and enjoy!
Coconut macaroon ice-cream sandwiches recipe from Donna Hay's fast, fresh, simple program on the Lifestyle channel.
Recipe
Ingredients
- 2 eggwhites
- ½ cup 110g caster sugar
- 2 cups 160g desiccated coconut
- ice-cream to serve
Instructions
- Preheat the oven to 160C(320F) fan-forced and line a baking tray with baking paper.
- Place the egg whites, sugar and coconut in a bowl and mix to combine.
- Place an egg ring on the tray and fill it with 2 tablespoons of the mixture.
- Using the back of a spoon, flatten the mixture then remove the egg ring. Repeat this for the rest of the mixture. I also made some little macaroon balls by rolling 2 tablespoons of mixture.
- Bake the macaroons for 10–12 minutes or until they are a light golden colour around the edges.
- Cool them on the trays.
- To serve, sandwich the macaroons together with your choice of ice-cream or frozen yoghurt.
Joan says
How long can you store the macaroons and how best should they be stored please?
Claire says
Hi Joan,
They last up to about a week stored in an airtight container in the fridge but you can also freeze them for a few months. Just leave them out to get to room temperature before serving.
Claire
Barbara Bakes says
Such a fun, unique idea! It would be fabulous with chocolate ice cream too.
Claire says
Oh yes I think perhaps a double scoop stack would be just perfect.
Clarkie @ Beloved Green says
These look like a little slice of heaven. With ice cream no less, yumyumyum.
molly kelly says
They look very yummy...did you make the icecream as well?
Mum xx
Claire says
Nope cheated on the ice-cream. It's frozen yoghurt.
Guvi says
I absolutely love macaroons and your recipe is just beautiful! Thanks for sharing!