I feel a little bit sorry for Macaroons at the moment – They seem to have been overlooked by the ever so pretty Macaron, which are so much more involved to prepare. Macaroons are coconutty, light and quick to make. I like an added flavour and welcomed the touch of almond. I have made this recipe several times now – They don’t tend to hang around for long. Mr C describes them as ‘tasty poos’ (And you wonder why he’s not a food blogger?!). I agree, they are not the prettiest treat but so tasty. The second time I made them I sprinkled caster sugar on them as soon as they came out of the oven which gave an incredible crunch. Its definitely worth toasting the almonds and the coconut but beware to keep stirring them and not overdo it as they can easily catch.
The ingredients … I do love Cup measurements for speed. I wish the UK used that way of measuring too.
- 1 cup (4½ ounces) of Organic Almonds Whole, lightly toasted and ground, then chopped.
- 1 cup (3 ½ ounces) of shredded or flaked (sweetened) coconut, half lightly toasted
- 3 egg whites
- ½ cup (4 ounces) sugar
- 2 teaspoon almond extract (Laura’s recipe only calls for 1/4 tsp but I like a definite almond flavour)
Method …
- I lightly toasted the almonds and coconut separately.
- Preheat the oven to 180C and line 2 baking trays with baking parchment
- Whisk the egg whites until you have stiff peaks using an electric mixer on a medium speed setting
- VERY slowly add the sugar, no more than 1/2 tsp at a time – it should take at least 10 minutes to combine
- Sprinkle over the almond extract and VERY slowly fold in the almonds/coconut 1 tbsp at a time
- Use 2 teaspoons to measure out blobs of macaroons (There’s no way of making them neat and pretty so don’t waste your time)
- Bake for 16 minutes
- Remove from the oven and leave to cool on a wire rack
- Eat on the same day
Coconut Almond Macaroons
Ingredients
- 140 g Organic Almonds Whole Lightly toasted then chopped
- 90 g Flaked Coconut Lightly toasted
- 3 Medium Egg Whites
- 110 g Caster Sugar
- 2 tsp Almond Extract
Instructions
- Then lightly toast the almonds until they start to turn golden. Remove from the pan and allow to cool
- Meanwhile lightly toast the coconut until just turns golden – again, remove from the pan
- Preheat the oven to 180C and line 2 baking trays with baking parchment
- When the almonds have cooled chop into slivers or small pieces
- Using an electric mixer on a medium setting, whisk the egg whites until you have stiff peaks
- VERY slowly add the sugar one tablespoon at a time, whilst still mixing on a slow speed. This should take at least 10 minutes to add
- Add the almond extract
- Turn off the mixer and sprinkle over the toasted almonds and coconut 1 tablespoon at a time, folding after each one. Fold in VERY slowly
- Use 2 teaspoons to measure out blobs of macaroons on the baking trays
- Bake for 16 minutes
- Remove from the oven and allow to cool on a wire rack
- Eat the same day
Helen, I’m so delighted we were paired and love what you did with the coconut almond macaroons. I just checked the conversion on Farenehit to Celsius, and it turns out that I used a slightly lower oven temperature than you did (325 degrees converts to slightly less than 163 degrees Celsius, and you used 180 degrees.) I wonder if that accounted for the small difference in baking time. In any event, I think we should meet for tea and eat our way through your batch of delicious-looking macaroons:)
Yum. I love macaroons but don’t make them very often. (I love macrons too but those scare me to make.) Wish I had one (or three) of these right now.
I just wanted to say I love your recipes, and wish I’d made a more challenging one than the crackers for SRC this month, but they were very tasty. However, with my A/C out, for the past few weeks, I wasn’t about to heat up the house baking anything. However, I have plans for a couple of your cake recipes, even though they may not turn out as pretty as yours decorating wise.
Thanks so much, Sid – What a lovely message. Hope your A/C is back very soon. I did chuckle about you using grams & celsius – In my SRC post, I was commenting how much easier it is to use cup measurements. Good luck with the cakes! x
I love Laura’s blog! And these macaroons look delicious!!
OMG I just LOVE macaroons! Wonderful SRC pick.
Yum, looks delicious and easy to do. Love to try new recipes and get my children involvent when I bake special treats for family and friends.
I love macaroons I bet the toasted almond in here is divine!
I’m definitely going to make these.#TefalGiveaway
Another delicious sounding recipe – I did snort outloud when I read your husbands comment ;))
#Tefalgiveaway