Just three basic ingredients and a little chocolate make this yummy teatime treat.
Ingredients (makes 8 chocolate-dipped coconut macaroons)
I had one egg white to use up, so these are the quantities I used. If you want to make a larger batch of coconut macaroons, for each extra egg white increase the dry ingredients proportionally.
Easy to make, chewy and delicious. Also good for using up egg whites!
After making biscuits, I had an egg white to use up, so I decided to make these almond and coconut macaroons. This is the first time I’ve made them and they’re possibly the easiest recipe I’ve come across yet. And as if that weren’t enough, they’re also gluten free!
Ingredients (makes 8 macaroons)
I had one egg white to use up, so these are the quantities I used. For each extra egg white you use, increase the dry ingredients proportionally.
A variation on Australian Lamington cake, this loaf-shaped chocolate cake with chocolate frosting and a coconut coating is a simple alternative to yule log.
Firstly: apologies to those of you who have an aversion to coconut. I know there are many people who can’t stand the stuff. If you skip down to the bottom of this post, I’ve put links to a couple of entirely coconut-free recipes.
This week’s recipe comes, again, from my 2001 Marks and Spencer Simply Baking recipe book. As I said last week, in case anyone’s interested, here are links to secondhand copies at Abebooks and Amazon.com.
I did make a small change to the recipe by removing the whipped cream filling. When I discovered there was a lot of chocolate frosting left over, I decided this could be used as extra topping when serving up a slice and the cream wasn’t necessary.
This is a very sweet treat that you can buy everywhere in Northern Ireland (where my mum and the recipe comes from), although I’ve never seen it anywhere else. Let me know if you have!
Wait! There’s more. Click for the rest of the recipe and more pics!