Friday, February 3, 2012

Floating Coconut Island Macaroons

They're not your ordinary macaroons. These fluffy looking coconut "mountains" are dipped in dark chocolate, drizzled in white chocolate and hold hints of hazelnut liqueur. Lightly toasted, subtly sweet, you will feel like you're on cloud nine sinking your teeth into these.


7oz dessicated coconut flakes
1/3 cup sugar
3 tbsp. flour
small pinch salt
2 egg whites
1 1/2  tbsp. hazelnut liqueur
Dark chocolate for dipping
White chocolate for drizzling

Mix coconut, sugar, flour and salt in a large bowl. Stir in whisked egg whites and liqueur, and stir until well combined. Form 24 rough but firmly packed mounds of mixture onto greased and lined trays. Cook for 15 minutes at 180C until the edges begin to turn golden. When cooled, dip the bottoms in melted chocolate and place on baking paper until cooled. Drizzle white chocolate over the tops if desired. Store in an air tight container.

NOTES: If you prefer your macaroons to be more golden on top but the bottoms are already browned enough, a few moments under the grill will colour the tops beautifully. During baking time, you may like to remove the trays and check that the macaroons have not crumbled on them selves and pinch the tops if they have collapsed a little. Sometimes the mixture seems a little crumbly.

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