Crunchy little coconut macaroons from Brazil these are especially good served with an ice-cream or fruit dessert.
1 teaspoon butter 7 oz. sugar 6 tablespoons water 4 egg yolks, lightly beaten 4 tablespoons flour, sifted 9 oz. desiccated
coconut or 16 oz. grated fresh coconut
½ teaspoon vanilla essence
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Grease a baking sheet with the butter. Put the sugar and water into a medium-
sized, heavy saucepan and cook over moderate heat, stirring with a metal spoon, just until the sugar dissolves. When the
sugar has dissolved, raise the heat and boil the syrup until it reaches a temperature of 230°F on a sugar thermometer, or when a small amount dropped into iced water forms a thread and immediately hardens. Remove the saucepan from the heat.
In a medium-sized bowl, beat the egg yolks and flour together with a wooden spoon until they are well blended. Stirring the egg yolk-and-flour mixture contin-uously, add
½ tablespoons of the hot syrup to it. Slowly pour the egg yolk-and-syrup mixture back into the pan of syrup, stirring
continuously. Gradually add the coconut.
Replace the saucepan on very low heat and, stirring continuously, simmer the mixture gently until it becomes very thick and stiff. Do not allow it to come to the boil.
Remove the saucepan from the heat. Stir in the vanilla essence and leave the mixture to cool to room temperature. Place the pan in the refrigerator and chill the macaroon mixture for 30 minutes or until it is completely cold.
Remove the saucepan from the refrigerator. Shape the mixture into small balls by rolling it between your hands.
Arrange the balls on the baking sheet. Place it in the oven. Bake for 15 minutes, or until the macaroons are light brown.
Remove from the oven and transfer the macaroons to a wire rack to cool.