English Coconut Macaroons – Just as delicious as their French counterpart AND easier to make! Packed with textured coconut flakes and almonds, topped with a drizzle of rich dark chocolate.
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I cannot quite believe that English Macaroons are now deemed to be old-fashioned, and less sophisticated than their French namesakes.
Who the heck was qualified in this decision?!
Maybe it’s because they’re far easier to make than their French cousins? I mean, we all know that a whole lotta’ blood, sweat, and tears (lots and lots of tears 😆 ) going into making macarons…
But 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 and soft refreshing coconut inner. The drizzled dark chocolate is an amazing finishing touch and is fantastic combo.
The bitterness of the dark chocolate cuts the sweetness down and adds more richness.
Taste wise, these kind of taste like a Bounty chocolate/candy bar (or Mounds, if you’re in the U.S.), 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. *shrug?*
I couldn’t quite believe just how easy these English coconut macaroons were to make and so incredibly delicious too!
Have you tried English Coconut Macaroons before? What did you think?
I gave them a chance and now I’m hooked! They’re yumorrific!
English Coconut Macaroons
Yield: 12-14 macaroons
Prep Time: 10 minutes
Cook Time: 20 minutes
Delicious and beautifully textured English Coconut Macaroons. Just as delicious as their French counterpart and easier to make.
- 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°C/340°F/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.
Recipe by Biscuit.