These coconut macaroons are delicious and the recipe is so easy. Every time I make these, I think that one batch will be enough but it disappears too fast! The macaroons are also gluten free, which is great for my sister-in-law who often has to refrain from sharing so many delicious foods with the family.
They remind me of Christmases spent with my mother’s family in Iceland when I was little. It’s tradition there to bake many different biscuits, truffles and other sweet things to offer people when they drop by for coffee or hot chocolate.
I’ve adapted this recipe from others I found on various blogs, including some Swedish recipes (thanks, Google Translate). I love how simple it is, and you only need a few ingredients.
Coconut Macaroons Dipped in Chocolate
200g shredded coconut
50-100g black chocolate
You might want to double these like I did to get around 24 macaroons!
Preheat the oven to 175°C.
Melt the butter. Crack the eggs into a bowl with the sugar and mix together. Add the shredded coconut and the melted butter and mix well. Let stand for 10 minutes, and don’t worry if it looks yellow!
Mould the batter using two spoons (or your hands) and shape into about 30 small peaks (or less if you want big ones) on a baking sheet or a non-stick baking tray.
Bake in the center of the oven for about 10 minutes, or 15 minutes for bigger macaroons (until they become a little golden). Let them cool down.
Melt the chocolate (I do this in the microwave with a bit of water). With a spoon, cover the bottom of each macaroon with a layer of chocolate and place them upside down on a plate. Set in the fridge so that the chocolate hardens.
Take the macaroons out of the fridge 10 minutes before serving/gobbling down to keep them from being too hard and cold. They should be nice and moist in the middle and the chocolate should make them taste a little like Bounty bars (but so much better, obviously). Enjoy and let me know if you make them!
What’s your favourite easy baking recipe?