Coconut macaroons with a few twists and turns

Since the holidays, I have had a pressing need to bake something and in the last few weeks, I have baked all manners of cakes, muffins and cookies.

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Today, I just had to make a recipe that I had developed in my head. I had been meaning to make coconut macaroons but wanted something a little different.

So I made coconut, almond and cranberry macaroons.

The cranberries added a tartness that countered the sweetness of the cookie. It was a nice balance and the chocolate rounded off the whole thing nicely.

Ingredients

3 cups shredded sweetened coconut
1 14 oz can of condensed milk
2 cups sliced almonds
2/3 cup dried cranberries
2 egg whites
2/3 cup all purpose flour
1 teaspoon vanilla essence
1 teaspoon almond extract
2 teaspoons rum extract (optional)

Topping

1 cup dark chocolate chips
1/4 cream or condensed milk

The “How To”
Pre-heat Oven to 175 degrees centigrade and line two baking trays with parchment paper.

Whip egg whites till frothy with soft peaks and set aside.

Combine, flour, cranberries, coconut and almonds in a bowl. Then add condensed milk, vanilla, rum and almond extract and mix through thoroughly. Carefully fold In the egg whites until evenly combined. The rum extract adds an interesting dimension to the overall flavour profile. Next time I think I might try soaking my dry cranberries in actual rum. That should really be something!

Using a small ice cream scoop or wet hands from small balls and place on the lined baking sheets at least 2 inches apart.

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Put them in the oven for 15 minutes or until the edges a golden. Take them out immediately and cool to ensure that they retain crunch on the outside and moistness within. Don’t worry they’ll feel gooey at first but as they cool they’ll firm up.

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For the chocolate topping, simply place chocolate chips in glass heat proof bowl or metal bowl. Place bowl over a pot of boiling water and stir as chocolate melts. Because it’s dark chocolate you’ll end up with stodgy mixture add cream or condensed milk to thin it out and even out the texture. Take off the heat and drizzle completely cooled treats with chocolate. You may also opt to dip the macaroons in the chocolate mixture.

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That’s it! Enjoy!!

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6 thoughts on “Coconut macaroons with a few twists and turns

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