I am so over French macarons. They’re everywhere and they have become what I refer to as fake fancy. Marks and Spencer’s sells them. Tesco’s sells them. As does the bakery in the little village where my in-laws live. I still love Ladurée, but let’s face it. Macarons have become the paninis of the pastry world–everyone makes them; yet few know how to make them well. Besides, they’re a little too refined for me these days. I want something less fussy, something rougher. That’s why I’m bringing back the coconut macaroon.
My coconut macaroons are really marshmallowy because that’s how I like them. I tend to make plain ones that I then drizzle with melted dark chocolate or I like to add the zest of 1-2 limes, depending on how much citrus sunshine I want to taste.
Below is my recipe. I hope you enjoy it.
3/4 c coconut chips
3/4 c desiccated coconut
2 large egg whites
1/4 c caster sugar
1 tsp vanilla
1/4 tsp salt
the zest of 1-2 limes (optional)
melted dark chocolate (optional)
Preheat your oven to 350°F/180°C/Gas 4.
Toast your coconut in a large skill over low-medium heat.
In a large bowl, use an electric mixer to whisk the egg whites until soft peaks form.
Gradually add the sugar and continue whisking until stiff peaks form.
Add the vanilla and salt then whisk some more until the mixture goes all shiny and marshmallowy.
Finally, fold the toasted coconut into the marshmallowy mixture. If you want lime in your macaroons, now is the time to add the zest.
Spoon the mixture into 12 small rounds on a lightly greased baking tray (I use coconut oil).
Bake for 10-15 minutes. Once cool, drizzle with melted dark chocolate if you like.