Recipe No.3 (ALREADY)- Coconut and chocolate macaroons
Hello sweet treat bakers!
It was only last week when I posted and published my blog and since then I've been thinking about what THIS week's post would be. Finally deciding, I thought it'd be nice to do a simply divine recipe on how to make Coconut and Chocolate macaroons. They're SO delicious that my family finished them in a day and a half and I whipped up about 24 of these sweet, crunchy biscuits. I find it's such a sweet recipe to share, especially as it's the last day of October and also the end of half term meaning that some of you go back to school or work.
Anyways, for to make these chocolatey and tropical delights, you'll need:
It was only last week when I posted and published my blog and since then I've been thinking about what THIS week's post would be. Finally deciding, I thought it'd be nice to do a simply divine recipe on how to make Coconut and Chocolate macaroons. They're SO delicious that my family finished them in a day and a half and I whipped up about 24 of these sweet, crunchy biscuits. I find it's such a sweet recipe to share, especially as it's the last day of October and also the end of half term meaning that some of you go back to school or work.
Anyways, for to make these chocolatey and tropical delights, you'll need:
2 egg whites
400g of caster/brown sugar
8tbps of plain flour
200g of either desiccated or 1 freshly grated coconut
And 150g of dark chocolate broken into pieces or chopped if you're a bit of a perfectionist
Equipment:
Free-standing /handheld electric mixer
One clear, glass bowl ( for the process of MELTING the chocolate) and one ordinary bowl
8 cm sized pastry cutter /reasonable sized tablespoon (for spooning the mixture)
Baking tray
Spreading knife (for the melted chocolate)
Method for making and baking Coconut and Chocolate Macaroons:
As always, before you begin any baking, pre-heat the oven to 180c/ fan 160c/gas mark 4.
To begin, in a clean bowl, whisk the egg whites until stiff before gradually adding the sugar, whisking incessantly for the coming of the mixture to be thick and glossy.
Sift in the flour, then fold into the egg whites with the coconut until completely combined.
Once you've combined the ingredients together,you then either use a 8 cm pastry cutter or use a reasonable sized tablespoon to spoon or squash the mixture onto the baking tray that is either
lined with non-sticking baking paper, silicone plastic sheets (you can buy these online or in a kitchenware store) OR greased with vegetable oil. Bake the mixture for 15-20 minutes or until golden-brown around the edges AND starting to brown on the top. After that , transfer from the baking tray onto a wiring rack to cool.
From there this is probably the EASIEST step of them all... whilst the macaroons are cooling, melt the dark chocolate either in a bowl onto of a pan filled with simmering water or place into a microwave until the chocolate is oozing.
Spread the smooth side of the macaroon with melted chocolate and leave to set in the fridge for roughly around 15 minutes.
(optional) For decoration you can sprinkle some leftover grated coconut or glaze some leftover melted chocolate on top of the crumbly part of the biscuit to make it extra-chocolatey- whatever you want, be creative!
And that's it- that is how you make heavenly coconut and chocolate macaroons. Easy, isn't it?
Please DO comment on this recipe (I found that there were no comments on last week's recipes so please do comment-I'll like to hear from you). And feel free to tell me how you got on, baking the macaroons by e-mailing me at:chocolatecupcakes08@gmail.com
But for now...
See ya!
#sweetreats
Equipment:
Free-standing /handheld electric mixer
One clear, glass bowl ( for the process of MELTING the chocolate) and one ordinary bowl
8 cm sized pastry cutter /reasonable sized tablespoon (for spooning the mixture)
Baking tray
Spreading knife (for the melted chocolate)
Method for making and baking Coconut and Chocolate Macaroons:
As always, before you begin any baking, pre-heat the oven to 180c/ fan 160c/gas mark 4.
To begin, in a clean bowl, whisk the egg whites until stiff before gradually adding the sugar, whisking incessantly for the coming of the mixture to be thick and glossy.
Sift in the flour, then fold into the egg whites with the coconut until completely combined.Once you've combined the ingredients together,you then either use a 8 cm pastry cutter or use a reasonable sized tablespoon to spoon or squash the mixture onto the baking tray that is either
From there this is probably the EASIEST step of them all... whilst the macaroons are cooling, melt the dark chocolate either in a bowl onto of a pan filled with simmering water or place into a microwave until the chocolate is oozing.
Spread the smooth side of the macaroon with melted chocolate and leave to set in the fridge for roughly around 15 minutes.
(optional) For decoration you can sprinkle some leftover grated coconut or glaze some leftover melted chocolate on top of the crumbly part of the biscuit to make it extra-chocolatey- whatever you want, be creative!
And that's it- that is how you make heavenly coconut and chocolate macaroons. Easy, isn't it?
Please DO comment on this recipe (I found that there were no comments on last week's recipes so please do comment-I'll like to hear from you). And feel free to tell me how you got on, baking the macaroons by e-mailing me at:chocolatecupcakes08@gmail.com
But for now...
See ya!
#sweetreats
Great post, sounds delicious!
ReplyDeleteStella xxx
Thank you very much Stella. Means alot!
ReplyDelete#sweetreats
weblink: www.bakingboutique.blogspot.co.uk/