Welcome to Creative Kids. Mum is rubbish at crafts, but she likes to find other ways to encourage creativity, using imagination and having fun making things… No glitter allowed! 😉
I love helping with the school cooking class at my children’s school. Once a week, a group of parents help the younger classes do some cooking, and all the children take it in turns to come and join in. We usually look for recipes that can be worked out to make 60 servings, so each child in the infant class can take a treat home and most of the time we try to make healthy recipes that are yummy.
Last week, one of the mums came up with a coconut macaroon recipe, so it was sweet treat time. It was so yummy, and easy, that I decided to try it at home with my kids. We LOVE coconut so I knew it would go down well, both making and eating…
This recipe makes 12 macaroons, which frankly isn’t enough, next time, I will double the quantities and make more….
You will need:
2 egg whites (and I will explain a handy trick for separating them as well)
100g of caster sugar (0r you can use coconut sugar, use about 70g as it is much “sweeter” taste wise)
160g of desiccated coconut.
A baking tray lined with parchment paper or a non stick tray. Pre heat your oven to 180 degrees.
To separate the eggs, the easiest way, and a way children can do it, is to crack the egg open onto a plate, just make sure you are careful not to smash it, you want the egg inside in tact. Then take an egg cup and place it over the egg yolk, making sure the egg yolk is covered, then tip the white into another bowl. (I keep the yolks and use them for other things or we make scrambled eggs and add the extra yolks so there’s no wasting of eggs) and you have egg white and yolk separated. My kids LOVED doing this and it is far less hassle than cracking eggs and trying to catch the yolk in the shell.
How to make them:
Take the egg whites and sugar and using a whisk, beat them together for a few minutes until fluffy but not too stiff.
Add the coconut and mix again.
Now it gets messy…
Using your hands, make sure the mixture is well blended then take small amounts and form balls, about 1.5 inches in diameter. Pop them onto your lined baking tray, and then squash them slightly, so they are not flat but aren’t totally round. Don’t forget to wash your hands afterwards, it does get a bit messy.
Bake in the oven for 15 minutes or so until golden brown and cooked through. Allow to cook on a wire rack. They can be stored in an air tight tin, for up to 4 days, if they last that long.
Fight your children for who gets to eat the most…
What have you been creating this week?