I love coconut…the sweetness and the crunch! …and who doesn’t love chocolate.
I make these little macaroons when I need a ‘girly’ afternoon and I bring out the nice cups, use the coffee machine with the ‘really good’ coffee and have a selection of these macaroons…
…that happen to have their bases dipped (heavily) in chocolate!
You are probably thinking what is the difference between Macaroons and Macarons (except for the extra ‘o’ in the spelling ;-))
Both cookies start off the same, with a mixture of egg whites and a sweetener like sugar or maple syrup and whipped into a meringue. Macaroons then adds coconut to the meringue whereas Macarons add finely ground almonds and icing sugar (…and a few extra steps )
Both Macaroons and Macarons are delicious!….but if you want a quick and easy cookie (and you love coconut)…then the coconut macaroon is for you!
Recipe for Gluten Free Macaroons
- 2 cups of shredded coconut
- 2 tablespoons of maple syrup
- 1 teaspoon of vanilla essence
- 2 eggs whites
- ¼ teaspoon of salt
- 100 g of dark chocolate melted
- Preheat oven to 180 degrees
- Line a baking tray with baking paper
- In a bowl, mix together the coconut, vanilla essence and maple syrup.
- In an electric mixer, beat the egg whites and the salt, till they are light and fluffy and peaks form. You should be able to hold the bowl upside down ....and they don't fall out!
- Gently fold the egg whites into the coconut mixture.
- Take a tablespoon amount and shape it into a round shape with another tablespoon.
- Bake for about 12-14 mins or until they start to go golden brown and then take them out of the oven
- Leave them on the tray to cool and then place them in the fridge to set for about 10 mins. (They need to set so they stay together and don't go crumbly)
- When they are cool, melt chocolate and dip the bottoms of the macaroons and place them on baking paper and place in the fridge for ½ hour. I also drizzle chocolate on top!
Tip for the perfect Macaroon shape – I use 2 soup spoons to get a round shape. I scoop the mixture with one soup spoon and using the other soup spoon, press it on top, so that the mixture is packed on the spoon. I then slide it onto the baking paper.
Tip for setting Macaroons – Leave them on the tray to cool and then place them in the fridge to set for about 10 mins. (They need to set so they stay together and don’t go crumbly.)
When they are cool, melt chocolate and dip the bottoms of the macaroons and place them on baking paper and place in the fridge for 1/2 hour.
I also can get carried away and drizzle some with chocolate on top (…and maybe some with chocolate on the top and bottom!