I made a batch of these macaroons for my sisters 40th birthday party on the weekend. They were well received. Several people asked for the recipe so I thought I’d do a blog post and share it with you as well.
I played with the recipe by adding different ingredients and really liked the cranberry macaroon, though they do taste just as good plain. Just leave out the cranberries and mix all the ingredients in a bowl.
These are very simple to make and look impressive piled up on a serving dish.
All you need is:-
175g shredded coconut
130g castor sugar
pinch of salt
2 tsp vanilla
60g dried cranberries roughly chopped
2 egg whites
1 egg yolk
Blend the cranberries, eggs and vanilla in a blender until the cranberries are chopped up into small pieces.
Mix the coconut, sugar and salt in a large bowl. Add the cranberry and egg and mix with your hands until everything is well combined.
Form tablespoons of the mixture into whatever shapes you like (I used a teaspoon and my hand to form a cone shape but whatever’s easier for you. It will all taste the same)
Place them onto a baking paper lines baking sheet and cook at 130C for 20 – 25 minutes or until lightly brown.
Cool on sheet.
They store well for a week in an airtight container, but trust me, there won’t be any left to store.
I love them.
Dinner tonight is going to be a very healthy roast vegetable, butter beans and goat feta warm salad so we can indulge in some dessert.
Usually Granny Smith apples are used in apple desserts but I use whatever’s in the house, in this case, royal gala apples.
I’ve played around with many crumble mixes. Some with coconut, some without, some with different nuts, seeds and sugars. This particular crumble I’ve adapted from a Margaret Fulton Date and Oat Slice recipe that I’ve been using for years. It’s one of my husbands favourite treats.
Simply rub 75g of butter into 55g of wholemeal flour and 35g rolled oats. Add 30g brown sugar and 30g shredded coconut and mix together until well combined. Set aside.
Next, peel and core 1 large apple, then chop into smallish cubes. Throw into a bowl with 100g frozen (or fresh if they’re in season) mixed berries, 20g finely chopped glacé ginger, 1/2 tsp ground cinnamon and 40g brown sugar. Mix well.
Now spoon the apple mixture into a small, deep oven proof dish, sprinkle the crumble mix over the top and bake at 180c for about 35 minutes or until the top is golden brown. I made 4 x 1 cup individual servings, but it’s up to you.
Take it out of the oven and let it cool down for a while before serving with custard or ice cream. Wonderful winter dessert after what’s been a healthy food week for us.
How about a semi healthy slice to go with your cup of tea…….
Melt 125g butter with 1 tablespoon honey.
In a large bowl, mix together 1 cup rolled oats, 2/3 cup sultanas, 1/2 cup coconut, 1/4 cup dried cranberries, 2 tablespoons linseed, 1/2 cup sugar, 1/2 cup self raising flour.
Pour in the butter honey mix and stir it well until everything is really well mixed.
Press into a 23cm square tin (which you’ve lined with greaseproof paper), sprinkle with 1/4 cup choc chips, and bake at 180 degrees for 20 minutes or until brown.
Cool completely in tin before cutting into whatever size slices you like.
No nuts so it makes a great lunch box treat.