Well hello there. It’s been a while I know, but I just haven’t been feeling the baking mojo of late. A seemingly endless round of family illness and grotty cold weather had left me feeling rather uninspired.
The good news is that this week the sickness has abated and I’m slowly getting back into the kitchen 🙂
My first post flu cravings were for comfort and sweetness. What better than a coconut macaroon to cheer me up. But, as it’s me in the kitchen, it’s a coconut macaroon with a twist. Of course I turned to chocolate as a first choice, but i thought this might make it a little sickly and there was a little extra something needed to take the edge off so I dabbled with a little lime. The results were just what I needed.
This is a very simple recipe and quite quick to make too. They are ideal as a biscuit replacement with your afternoon cuppa, but pretty enough to be served at a high tea.
Chocolate Lime Macaroons
2 egg whites
100g caster sugar
160g desiccated coconut
Grated zest of 1 lime
Juice of 1/2 a lime ( reserve the rest in case your mixture isn’t quite wet enough)
200g dark chocolate
50ml single cream
Place all of the ingredients into a large bowl and mix together. The best way of doing this is with your hands. It will feel very dry to start with but you really need to squeeze the ingredients till they start to come together. If it’s not pressing together add the reserved lime juice 1 tsp at a time.
Turn out your mixture onto a greaseproof sheet and press it firmly into a square about 1 cm thick.
Take a small cookie cutter and press firmly into the mixture.
Very gently transfer to a lined baking sheet. You will need to be quite delicate when easing the shape out onto the tray as this is a VERY crumbly mixture.
Keep cutting and repressing your mixture until it is all used. I had enough to make 24 hearts.
Place the tray in an oven preheated to 180degrees for 10- 15 minutes, just until the coconut has started to brown.
Remove from the oven and let cool on the tray for 5 minutes to allow them to firm up a little before placing on a wire cooling rack.
When the macaroons are completely cool melt the chocolate and stir in the cream until it is completely blended.
Dip the macaroon in the chocolate ganache and place onto greaseproof paper until the chocolate is set.
These can now be kept for up to a week, ( if you have a stronger will that I ), in an airtight container.