I really fell in love with coconut macaroons when I started to eat less gluten. I think they are the closest you can get to a regular cake without flour, and they are utterly delicious and easy to make. During my thesis process, my partner Julia and I became slightly addicted to these gems – in particular the ones sold in the cantine at our university. So, when we graduated it became my mission to recreate the perfect coconut macaroon.
I find that traditional coconut macaroons are often dry and crumbly, and often not that exciting. However – the coconut macaroon I wanted to create had to be gooey and sticky, and firm like a cake to avoid coconut-crumble-waste. To obtain this, you need something as simple as egg-yolks; so whilst traditional recipes only use the whites, this recipes also uses the yolks resulting in ultimate coconut macaroon happiness.
To finish off our thesis right, I baked these for my thesis partner in our last days of preparation for our oral exam. I have no doubt that their magic (and probably the rush from all the sugar) helped us fight our way through those last days. We both rocked the exam, and celebrated later that day with 30 of our friends and a big bowl of chilli con carne! Sometimes, it’s the simple things that does it.
Now, this recipe is very basic and you can really pimp it up however you want. Add some lemon peel to the mix, change the colour of the chocolate, maybe replace the vanilla with a bit of thyme for a fragrant version or experiment with a little bit of liquorice powder. As long as you keep the coconut, sugar and egg quantities the same, you can change the flavouring however you please! As long as you promise to come back here and tell me what you tried, and how it worked out.
250 grams of unsweetened coconut
250 grams of sugar
3 whole eggs
1 vanilla pod
150 grams of dark chocolate.
1. Split the vanilla pod, scrape out the seeds and mix them with some of the sugar using the blade of a knife.
2. Mix the coconut flour, the sugar, the whole eggs and the vanilla sugar in a bowl. You might have to use your hands.
3. Cover the bowl with cling-film, and leave to rest for 15 minutes.
4. Wet your hands slighty, and use them to shape the macaroons on a baking tray. Shape them however you want – but make sure you get lots of surface area, for maximum chewiness. You should get around 16 macaroons.
5. Bake the macaroons in the middle of the oven for about 20 minutes at 175 degrees celsius. Or until nice and golden.
6. Leave to cool completely, before dipping the bottom in melted dark chocolate.
7. Again – cool until the chocolate has hardened and enjoy!