Super sinful right? I died and went to heaven. Crunchy on the outside, soft on the inside and with a drizzle of melted chocolate to this coconut and almond macaroon is the perfect lift me up.
Its a recipe I had saved over 9 months ago, that I kept thinking back to but never really landed making it. Finally today I needed a project to keep me busy so decided to tackle these macaroons finally and it sure was a mood changer. Did make some modifications to the saved recipe.
1/4 teaspoon salt
- Put 160 ml water and 80 grams of sugar in a large vessel and bring it to boil. Stir until the sugar dissolves.
- Stir in the coconut powder until the syrup water is totally absorbed into the coconut. Take it off the heat and spread the coconut on a silicon mat to dry for 30 mins. The mixture will be slightly damp and doesn’t need to dry out completely, Just air a bit and become fluffy.
- Sieve Flour and corn flour.
- Now using the double boiler method, place one bowl below with boiling water, (gas should be off) Place another bowl on top and whisk together eggs whites, sugar and salt until they are velvety creamy in texture and warm to touch.
- Remove from heat and stir in vanilla extract and then add the flour mix till it forms a paste.
- Stir in coconut mix and the almond meal slowly till it is coated with egg flour mixture.
- Refrigerate the mixture for 2 -3 hours
- preheat the oven to 170 C
- Place a dollop of the mix on a silicon sheet each spacing 1.5 inches apart
- Bake for 20 mins or till the outsides get a nice golden colour.
- Let them cool on wire rack for 10- 15 mins or untill crunchy to touch.
- Dip macaroons or drizzle them with melted chocolate.
Adapted from – The Lazy baker