Fewer things satisfy me more than biting into the crisp shell of a coconut macaroon and experiencing that soft, gooey centre. It’s comfort bite-sized and pairing with a big mug of tea makes it the perfect 3pm treat. It really is ideal for those who don’t want to indulge in slab of cake the size of ya head but still want that sugar hit. It’s nothing intimidating, but still a warming sight.
My parents love these things, as much as I do, and it’s hard not to scoff the lot before realising you’ve just eaten yourself into a sugar coma. There’s loads of different variations on the macaroon, but I’d have to say these are my favourite. Of course, I wouldn’t pass on the pretty little French dainties that you so often find on an afternoon tea but these coconut ones remind me of home. I prefer mine drenched in chocolate, dark preferably and as Momma and Papa G also take this preference this is what I decided to drizzle mine with. Chilli dark chocolate more specifically. Obviously you don’t have to go with this if you don’t want the fiery kick but I am a lover of spice.
I’ve found that this recipe always provides me with a super-moist bake, they’ve not once crumbled on me. They’re miniature treats with a big heart so enjoy with love.
- 2 cups of dessicated coconut
- 1 teaspoon almond extract
- 3 tablespoons vegetable oil (you could definitely use coconut oil here)
- 3 tablespoons plain white flour
- 1/3 cup natural honey
- 2 eggs
- 1/2 slab chilli flavoured dark chocolate
1) Preheat the oven to 180C and line a baking tray with parchment paper.
2) In a bowl of a mixer, mix the coconut, almond extract, oil, flour, honey and the eggs until thoroughly combined.
3) With 1-2 heaped teaspoons of mixture, shape into balls and pop onto the baking tray. Bake for 15 minutes or until golden.
4) Leave to cool for a few minutes on the tray (to firm up) and then transfer to a wire rack to cool completely.
5) Meanwhile, break the chocolate into cubes and zap in the microwave until smooth and runny.
6) When the macaroons have cooled, drizzle over the chocolate. Leave to cool in the fridge until set.
7) When set, remove from the fridge and then dip the bottoms into the remaining chocolate. Again, leave in the fridge until the chocolate has set.