coconut and macadamia macaroons
I've been making coconut macaroons for passover for years and I've always used the same recipe. This year, I decided to try something new from my man bill.
It took a little bit of tracking down to find this recipe for you, but here it is.
Coconut Macaroons
2 egg whites
115g caster (superfine) sugar
150g shredded coconut
100g roughly chopped macadamia nuts
1 teaspoon lime zest
Preheat the oven to 160°C. Mix together the egg whites, caster sugar, coconut, nuts and lime zest in a bowl (you may need to use your hands). Shape tablespoons of the mixture in to mounds on paper-lined baking trays. Bake 10-15 minutes or until light golden brown. Cool on trays. Makes 20.
Coconut Macaroons
2 egg whites
115g caster (superfine) sugar
150g shredded coconut
100g roughly chopped macadamia nuts
1 teaspoon lime zest
Preheat the oven to 160°C. Mix together the egg whites, caster sugar, coconut, nuts and lime zest in a bowl (you may need to use your hands). Shape tablespoons of the mixture in to mounds on paper-lined baking trays. Bake 10-15 minutes or until light golden brown. Cool on trays. Makes 20.
The grated lime rind was a nice addition to the recipe but overall I think the recipe needed more coconut.
I baked up a storm for Passover and I'm a little scared to step onto the scales. In addition to the macaroons, I made 2 types of brownies, a batch of Nonna's cookies and a failed attempt at this macaroon tart recipe, so there are plenty more posts and pictures to come.
Back to work for me tomorrow following a much needed 5 day break.
Bye for now,
Bye for now,
Jillian
mm coconut and macadamias - two of my favorite things!
ReplyDeleteHi Sara,
ReplyDeletethey're well worth trying,
J