I keep the nom nom chocolate bakes for the weekend/special events (everything in moderation!), and finding something that I can nibble on during the week seems to have fueled a continuing interest in macaroons. They are simple to make, let’s admit it baking a macaroon is very untaxing, and moreish to eat. And my book of the moment “Flourless”* has given me a new recipe, gluten-free coconut lemon macaroons.
- 2 egg whites
- Grated zest of 1 organic lemon
- ¼ cup plus 2 tablespoons/130 grams honey
- ½ teaspoon pure vanilla extract
- 2½ cups/180 grams shredded, unsweetened coconut
Position the rack in the middle of the oven and preheat oven to 150 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk the egg whites for about 30 seconds to lighten them up a bit. Whisk in the lemon zest, honey, and vanilla. Add the shredded coconut and stir well to combine.
Scoop out 1 tablespoon portions of the coconut mixture. Using your hands, squeeze to compress the mixture and roll each into a small ball. Place them onto the prepared baking sheet about 2.5 cm apart.
Bake until the bottom and edges are just starting to brown, 15 to 20 minutes. Remove from the oven and let cool completely on the baking sheet. When fully cooled, peel the cookies from the paper before serving.
I melted some dark chocolate in a double boiler and dipped the bottom of each macaroon just to add a little something extra. The key to making these is the squeezing of the mixture. Don’t be shy, as this really helps the macaroons stay together. I have as of yet been unable to find shredded coconut, so I have just used the least fine desiccated coconut so that it still has some texture.
So of course I like these, and the addition of the lemon zest does give quite a fresh taste and little hit of the unexpected. But I must confess, Siba’s macaroons (see previous post) are winning the macaroon race at the moment!
*(“Flourless” by Nicole Spiridakis, a book of 75 recipes all naturally gluten-free).