English Coconut Macaroons
I cannot quite believe that English macaroons are now deemed to be old-fashioned, and less sophisticated than their French namesakes. Who decided this?! Maybe it’s because they’re far easier to make than their French cousins? I certainly don’t agree with that statement.
Firstly, they make a perfect tea time treat. The outer is perfectly crispy with a moist, chewy, refreshing coconut inner. The drizzled dark chocolate is an amazing finishing touch and is fantastic combo.
Taste wise, these kind of taste like a Bounty chocolate/candy bar, or Mounds in the US but with a cookie-like textured outer shell. Or maybe even like an Almond-Joy candy bar since the English coconut macaroons have ground almonds in them too.
What do you think? I gave them a chance and now I’m hooked! They’re yumorrific!
English Coconut Macaroons Recipe
Prep Time: 10 mins
Cook Time: 20 mins
Yield: 12-14 macaroons
- 2 egg whites
- ¼ tsp cream of tartar
- 140g caster/superfine sugar
- 200g shredded or desiccated coconut
- 50g dark/plain chocolate
- 25g ground almonds
- pinch of salt
- Preheat the oven to 170℃/340℉/Gas Mark 3 and line two baking trays with baking parchment.
- Whisk the egg whites and cream of tartar until soft peaks start to form. Add the sugar, about a tablespoon at a time, and whisk until the mixture is glossy. Using a metal spoon or a palette knife, gently fold in the coconut, ground almonds and salt.
- Using a small ice-cream scoop or two tablespoons, place neat, heaped dollops of the mixture on the prepared trays, spacing them at least 3-4 cm apart.
- Bake for 20 minutes, or until dry and golden on the outside. Set the macaroons aside on their baking trays and allow to firm up for at least 10 minutes.
- Use a palette knife or cookie spatula to transfer the macaroons to a wire rack to cool completely.
- When ready to decorate, melt the chocolate and allow to cool for about 5 minutes, meanwhile place a sheet of greaseproof baking parchment under the wire rack.
- Spoon the chocolate into a piping bag and snip off the corner (you need just a tiny hole). Drizzle the chocolate over the macaroons. Leave to set.
“Biscuit” by Miranda Gore Browne.
I couldn’t quite believe just how easy these English coconut macaroons were to make and so incredibly delicious. Give them a try, you won’t regret it!
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