Dark Chocolate Coconut Macaroons

 These have been on my mind ever since I happily scoffed a whole pack of the Pret A Manger ones on a plane by myself this summer. Gail’s Bakery also do a tasty version but these are the best, I am tellin’ya! I’m thinking of making them for friends this Christmas as they look beautiful wrapped up in cellophane with a ribbon. These are gluten, dairy and refined sugar free!  Makes 30 macaroons Ingredients: 4 medium free-range egg whites 180g unrefined caster sugar/ xylitol 1 1/2 tbsp maple syrup 40g coconut flour 60g almond flour 100g desiccated coconut seeds of 1 vanilla pod 150g dark coconut (70% coco)  In a large fraying pan with a deep base add in everything except the chocolate and mix together on a medium to high heat. The mix will start to dry out after about ten minutes and become a bit dry and crispy. Then leave it to one side to cool off a bit before rolling into small balls (a little smaller than a golf-ball). Work them into a rough pyramid-shape and then lay them out on two sheets of baking parchment in rows with a small gap in-between each. Place into a preheated oven at 180 degrees for 10-12 minutes until they are lightly golden on top. Leave them to cool and melt the dark chocolate over a bains marie. When the macaroons have cooled dip each macaroon base and top into the melted chocolate and place onto some baking parchment to set in a cool room. When the chocolate has set, either eat or store in a plastic container in a cool, dry place for up to a week.

These have been on my mind ever since I happily scoffed a whole pack of the Pret A Manger ones on a plane by myself this summer. Gail’s Bakery also do a tasty version but these are the best, I am tellin’ya! I’m thinking of making them for friends this Christmas as they look beautiful wrapped up in cellophane with a ribbon. These are gluten, dairy and refined sugar free!

Makes 30 macaroons
Ingredients:
4 medium free-range egg whites
180g unrefined caster sugar/ xylitol
1 1/2 tbsp maple syrup
40g coconut flour
60g almond flour
100g desiccated coconut
seeds of 1 vanilla pod
150g dark coconut (70% coco)

In a large fraying pan with a deep base add in everything except the chocolate and mix together on a medium to high heat. The mix will start to dry out after about ten minutes and become a bit dry and crispy. Then leave it to one side to cool off a bit before rolling into small balls (a little smaller than a golf-ball). Work them into a rough pyramid-shape and then lay them out on two sheets of baking parchment in rows with a small gap in-between each. Place into a preheated oven at 180 degrees for 10-12 minutes until they are lightly golden on top. Leave them to cool and melt the dark chocolate over a bains marie. When the macaroons have cooled dip each macaroon base and top into the melted chocolate and place onto some baking parchment to set in a cool room. When the chocolate has set, either eat or store in a plastic container in a cool, dry place for up to a week.

Nina ParkerComment