It’s National Macaroon Day! So let’s celebrate these li’l nuggets of sweet coconutty goodness in all their chewy, toasty glory! These are fantastic treats which can have a universal appeal since they are in effect gluten-free. Any leavening required is done via the addition of whipped egg whites.
Speaking of additions in this recipe I’ve included a gentle tipple of almond liqueur in a reference to the cookies almond based begins. I also find that the combination of coconut and almond works really well. Think of these as a pimped up version of the fondly loved Almond Joy or Bounty bars for the grown-ups!
Don’t get me wrong – these also taste great without the addition of the alcohol. The added benefit being you can get the kids involved in the making of and then reward them for their efforts. It’s smiles all round!
Amaretto Coconut Macaroons #recipe
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Makes average 21
Ingredients
- 4 cups sweetened shredded coconut
- 1 can (300ml) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 Tablespoons almond liqueur
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
To Finish
- Whole almonds, blanched and toasted
- 1 cup chocolate chips, melted
Method
- Preheat your oven to 325 degrees F
- Combine the coconut, condensed milk, vanilla and almond liqueur a large bowl. Mix well
- Whip the egg whites and cream of tartar on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks
- Carefully fold the egg whites into the coconut mixture
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch cookie scoop, or 2 teaspoons
- Press an almond into the top of each macaroon mound
- Bake for 25, until golden brown. Remove from the oven and leave to cool on tray for 5 minutes before peeling to remove. Place on a rack and leave to cool fully
- When fully cooled dip the base of each macaroon into the melted chocolate. Leave to set, upside down (chocolate side up) on a cooling rack
Crumbs In My Beard 