Coconut macaroons were the treat of choice, visiting the local bakery when I was a little girl. I’d always beg my mam for a macaroon and a meringue snake (can you remember those?) while out shopping, she’d always relent to shut me up and I’d happily trot along side her munching away in quiet glee. In recent times the poor little blighters have fallen from grace, shoved from their English limelight by their French counterparts. Now, don’t get me wrong, I absolutely love French macarons but I will always have a nostalgic soft spot for the good old English version.
Unlike macarons, coconut macaroons are so super easy to make. You’re not fretting about the foot developing, cracking on the top or just overall failure, you just blitz and roll.
The versions I’d have when I was small were always drizzled with chocolate with a sugar paper base. This is because the stubborn little blighters are notorious for sticking to the baking paper; so if you do decide to make these, work fast and remove them while they’re still warm. Instead of chocolate drizzle, I followed the Smitten Kitchen in adding fresh raspberries. Although I’m sure a small dredge of chocolate wouldn’t hurt.Print
- 300g dessicated coconut
- 200g caster sugar
- 3 large eggs whites
- 100g fresh raspberries
1tsp vanilla extract
- Preheat your oven to 170C and line two baking sheets with parchment.
- Blitz the coconut, caster sugar and egg whites in a food processor for around one minute. Add the raspberries and pulse until they’re mostly pureed but some chunks still remain.
- Using your hands, or if you like smaller cookies use an ice cream scoop, roll around 2tbsp of the mixture into small balls and place onto the prepared baking sheet. Keep going until you’ve used all of the macaroon mixture, I got 16 large cookies.
- Bake in the preheated oven for 30 minutes or until starting to brown. Remove the cookies from the baking sheet while still warm and place on a wire rack to cool.