Af­ter 20 mins in the oven it’s show­time for co­conuts!

Southport Visiter - - For The Family -

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!


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.


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

Co­conut mac­a­roons – should be en­joyed as an oc­ca­sional treat

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