Coconut Macaroons are a classic. They were my father’s favourite, and they are one of those great starter recipes because they are so easy to make. All you need are sugar, eggs and coconut to make an easy treat.
As I was going through my cookbooks, I realised that every recipe for coconut macaroons was basically the same. The coconut-to-sugar ratio changed, but essentially it is a universal recipe. And the joy of coconut macaroons are that they are easy to make, so the fewer ingredients make it work.
Why mess with a good thing, right? Coconut macaroons are a classic.
But what if you can make it a little extra special? Coconut and almond are amazing together. So I have made my own almond coconut macaroons, and I think it makes a nice, subtle twist.
My Coconut-Almond Macaroons
- 125g (2/3 cup) desiccated coconut
- 100g (1/2 cup) sugar
- 50g (1/4 cups) ground almond
- 3 egg medium whites
- 50g (1.8 oz) dark chocolate
Preheat Oven to 160C (320F)
Mix together coconut, caster sugar and ground almond in a bowl until all combined
Whisk 3 egg whites until stiff
Combine egg whites and coconut-sugar-almond mix
On a lined baking tray place 1 tablespoon drops of the macaroon mix with enough space for them to spread slightly
Cook for 15 minutes, they will get slightly browned.
Let cool on a wire rack.
While cooling, break up the chocolate into pieces and place in a metal bowl above a saucepan of simmering water.
Whisk as the chocolate melts.
Once melted, if you want to do what I did, scoop the chocolate with the whisk and spin over the macaroons to make a random design.
You can also dip the macaroons in the dark chocolate to give move of a bitter-sweet flavour.