Meringue Recipes - Overland Macaroons Recipe

Ingredients

• 1 1/4 cups/310 g butter, softened

• 2 cups/250 g old-fashioned rolled oats

• 1 1/3 cups/200 g all purpose/plain flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup/100 g firmly packed light brown sugar

• 1/2 cup/100 g raw sugar (Barbados or

• Demerara)

• 2 large eggs

• 1 1/4 cups/150 g shredded/desiccated coconut

• 3 tbsp heavy/double cream

• 1 tsp vanilla extract/essence

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

2. Melt 6 tablespoons of butter in a large skillet and toast the oats until lightly golden.

3. Sift the flour, baking powder, and salt into a large bowl. Beat the remaining butter and the sugars in a large bowl with an electric mixer at high speed until creamy.

4. Add the eggs, coconut, cream, and vanilla, beating until just blended. Mix in the dry ingredients.

5. Form into balls the size of walnuts and place 2 inches (5 cm) apart on the prepared cookie sheets, flattening them slightly.

6. Bake for 12-15 minutes, until firm to the touch and golden brown. Cool on the sheets until the cookies firm slightly. Transfer to racks and let cool completely.