Mrs Crimble eat your heart out! I’ve always wanted to try my own version of coconut macaroons and I’m so happy with the result… If I may say so, they’re the best macaroons I’ve tasted. I think it’s the use of coconut sugar in place of caster sugar, which gives a very subtle caramel taste and crunch. For those of you unfamiliar with coconut sugar, it is made from the sap of the coconut tree and resembles brown sugar in flavour, texture and appearance. Incidentally, the fact that these are grain-free and use a healthy sweetener makes this recipe paleo-friendly for all of you who follow that way of eating.
For some added indulgence, I drizzled over some dark chocolate on the macaroons. I just love the chewy texture of dessicated coconut in baking but you could also use fresh coconut shavings which I’m sure would be even more delicious. They make a pretty healthy treat and are quick and easy to whip up. If you love Mrs Crimble’s version, you’ll love these!
To my US readers: I converted the ingredients using a website’s measurement conversion chart and haven’t actually tested the cup measurements myself. So if something doesn’t look right, please let me know and I will amend :-)
- 4 medium egg whites
- 1/4 tsp cream of tartar
- 100g (1 cup) coconut sugar
- 30g (1/4 cup) ground almonds
- 1 tsp vanilla extract
- 250g (3 cups) dessicated coconut
- (optional) dark chocolate for decoration
- Preheat oven to 170c.
- Whisk the egg whites until frothy then add the cream of tartar, continue whisking until soft peaks begin to form.
- Slowly add the coconut sugar whilst whisking, one tbsp at a time until the peaks become more firm and shiny.
- Fold in the almonds, coconut and vanilla extract. Combine well.
- Form into satsuma-sized patties, slightly mounded and bake in the oven for 15-20 minutes until slightly golden.
- Leave to cool and drizzle with melted dark chocolate, if desired. Enjoy!