If you’re looking for a fast, easy to make cookie that also happens to be gluten-free then the coconut macaroon is your go-to treat. During my first summer off during interior design school I actually ran my own little (it was just me!) catering company specifically for photographers. I had to make the occasional breakfast for early morning shoots but the majority of time I was dropping off lunch. It was a good gig. I had three desserts that I made time and time again; chocolate chip cookies, brownies and these coconut macaroons. I know these recipes so well I could practically recite them from heart.
Coconut Macaroons – Adapted from Nigella Lawson’s How to be a Domestic Goddess
Ingredients
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 100g caster sugar
- 30g ground almonds
- Pinch of salt
- 1 teaspoon vanilla extract (or coconut essence, should such be available)
- 250g shredded or flaked coconut
Method
- Preheat the oven to 335F.
- Beat the egg whites until frothy – no more – then add the cream of tartar and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
- Form into clementine-sized domes, 6-7cm in diameter. Don’t make them too flat; they look best if you keep them nicely rounded, but this is really just a matter of personal taste, so follow your own.
- Cook for 20 minutes or until they’re just beginning to turn golden in parts.
I’ve experimented a bit with this recipe and added cocoa to the almond, salt, vanilla and coconut mixture to make chocolate macaroons. I’ve also seen these cookies dipped halfway into melted chocolate for a more indulgent treat.
If you love moist, chewy coconut than you will definitely want to give these a try. Be careful to watch your oven as these cookies can turn from slightly golden to browned in no time flat (mine, in fact, are borderline overdone). Let your nose guide you! When these cookies start to fill your kitchen with a warm, tropical sweetness give them a check and see if they are done.
Do you have a favourite coconut recipe? I’m a huge fan of the stuff and would love to hear if you have something you think I should try.
9 Comments
Mmm…I love macaroons and I haven’t made them in ages! The ingredients are now on my grocery list.
these are perfect!
Love Macaroons! Thanks for the recipe!
Yummy….they will be on my baking list this weekend….do not think they will last the weekend if I know myself.
Those look great! I think I’d dunk half in chocolate – that makes everything better, right?
My current favourite coconut recipe is this one:
http://www.seriouseats.com/recipes/2012/01/braised-coconut-spinach-with-chickpeas-and-lemon-recipe.html
I can vouch for this! As one of the photos that hired Emma for her wonderful catering regularly, these macaroons were a great hit!
I think I would try anything that has coconut in it. Looks so yummy.
Yay!! At last I found the recipe I had in mind to share with you! It’s from Joan Nathan’s “Jewish Holiday Kitchen”. It’s alot of extra fuss using fresh coconut,but they’re astoundingly good.
Aunt Freda’s Coconut Macaroons makes 2 doz
1 whole coconut (about 4 cups grated), 2 cups sugar, 6 large egg whites, 1/4 cup chopped toasted walnuts, Matzoh cake meal (or substitute poundcake crumbs)
1.Grate the coconut, using a grater or food processor, and mix with 1 cup sugar. Let sit in a layer overnight to dry.
2.Next day, beat the egg whites until foamy, gradually add the remaining 1 cup sugar, beat until stiff and shiny. Combine with coconut and nuts.Drop by spoonful on greased foil in a cookie sheet. Let stand for 5-10 minutes. Sprinkle with cake meal and bake at 350 for 20 minutes. Let cool 5 miinutes. Peel off foil.
I made these on Friday to take on a weekend getaway as a treat for my friend who has been gluten-intolerant during her pregnancy. Unfortunately for her they were a huge hit and were quickly gobbled up by the whole gang! Incidentally, this is the same group that I made your salted caramel brownies for last summer – that time it was for a camping trip – so they really have high expectations now.