After 20 mins in the oven it’s showtime for coconuts!
THE annual Southport Flower Show always inspires me to attempt rose or violet macaroons and yet I still never have, so, here’s an easier recipe for coconut macaroons I’ve been toying with for some time now and attempted this weekend – now I’m completely hooked!
Ingredients:
50g block of chilled, creamed coconut 75g desiccated coconut 2 large egg whites 90g caster sugar Finely grated rind of one lime You will need a baking sheet lined with some baking parchment.
Recipe:
Heat the oven to 180°C. Using an electric mixer, whisk the egg whites in a clean and grease-free mixing bowl until stiff, then a little at a time slowly whisk in the caster sugar to make a glossy meringue.
Finely grate the creamed coconut into a bowl before carefully folding into the meringue with a metal spoon, along with the desiccated coconut and the grated lime rind.
Place dessert spoonfuls of the mixture, slightly apart, on the baking sheet.
Bake for 15-20 minutes until your cakes are slightly risen and golden brown. Remove from the oven and leave to cool on the parchment before transferring to an airtight container.
Chef’s Note:
Is coconut good for us? Coconut is high in potassium and selenium and is an excellent source of NSP dietary fibre, although it does contain naturally high levels of saturated fat and sugar, so perhaps just enjoy them as an occasional treat.
Lesley and her husband, Roberto, own Roberto’s Italian, on Ocean Plaza. For more of Lesley’s recipes, find her on Twitter: @LYatesNutrition