I have adapted this recipe to increase the volume of the basic egg white mixture. Doing this makes approximately double the number of Macaroons from 24 to 48.
I bought the Ginger infused Coconut flakes from Source Bulk foods in Ballarat.
If unavailable, double the amount of shredded Coconut and add 1 teaspoon of grated Lemon rind.
120 g shredded coconut
120 g of ginger infused coconut flakes, ground fine.
140 g egg whites at room temperature
208 caster sugar, raw good.
1 teaspoon vanilla
Pinch of salt.
Set oven at 350 degrees
Place egg whites in large bowl and beat until stiff.
Add sugar gradually and continue to beat. (Should look like Pavlova case)
Add vanilla and salt and beat until incorporated.
Tip coconut on top of egg whites and sugar.
Fold in with large spoon until all coconut is covered.
Using a 4 1/2 cm ice cream scoop place 12 blobs on a lined baking sheet.
Bake until a crust forms on the Macaroons. About 15 to 20 minutes.
If browning too quickly drop tray to lower rung.
Remove from oven and place still in baking paper on wire rack.
Repeat with 3 remaining trays.
( it is possible to bake several trays at once, moving them around oven as they develop a little colour.
When all Macaroons are baked. Lift the off baking paper and turn them over.
TURN OFF OVEN
Place all Macaroons on one tray, upside down.
Place that into oven with the oven door half partially open with a wooden spoon.
Leave in oven until cool.
Remove tray , store in airtight tin.
I use a hand held beater and it takes about 5 minutes. Could use TMX.
Could stick Macaroons together with Chocolate.
They spread slightly in the oven.
You can adjust the drying out time to give a soft Center or a completely dry Macaroon.