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.

FLOATING COCONUT ISLAND MACAROONS

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.

Double Chocolate Fudge Hazelnut Macaroon Cupcakes

I love when a creation keeps building upon itself. I'm still working my way through the million mini chocolate fudge cupcakes that I made and froze. They freeze extremely well, and are just as moist and fudgy on retrieval. What a great idea to keep a few in the freezer for those unexpected guests!
Anyway, I thawed some and meant to ice them for a goodie box I was sending off to someone. It never happened.
I had just trialed a batch of hazelnut macaroons (not the french variety...I'm too scared to attempt them as of yet) and they were sitting side by side on the bench. After killing a few stomachs with coating the cupcakes in too much icing last time, I started to reconsider the whole icing idea. And the little macaroons looked at me with their nutty eyes and cried out to me to be combined. They fitted perfectly on top of the cupcakes and looked so pretty. They tasted even better, the textures went so beautifully together.

DOUBLE CHOCOLATE FUDGE HAZELNUT MACAROON CUPCAKES

GLUTEN FREE HAZELNUT MACAROONS (adapted from Super Food Ideas Magazine, June 2005)

1 cup hazelnut meal
1/2 cup caster sugar
1 egg white
1 tsp vanilla essence
10-12 whole hazelnuts to decorate
1/4 cup chocolate icing to decorate

Preheat the oven to 180C. Grease and line one baking tray.
Combine all ingredients in a clean dry bowl and beat on high until a thick paste comes together.
Using your hands, roll mixture into 10-12 walnut sized balls and press each gently on the top onto the baking tray.
Bake for 15 minutes or until lightly golden. Remove from heat and allow to cool for 5 minutes before removing and placing on a cooling rack.
Pipe a small blob of chocolate icing onto the top of each using a small star nozzle. Place a whole hazelnut on the top of each. Serve as is or use to top the cupcakes in the following recipe.

MINI CHOC FUDGE CUPCAKES (these are not gluten free)

125g butter
1/3 cup cocoa powder
2 eggs
1/2 tsp vanilla
3/4 cups caster sugar
1/2 heaped cup plain flour
a pinch of baking powder
1/2 cup chocolate chips

Preheat oven to 180C.
Melt the butter and the sugar in a saucepan and stir. Sift flour, baking powder and cocoa into a bowl. Pour the butter mixture, eggs, and vanilla into the flour mixture and combine thoroughly. Add the chocolate chips and stir through. Spoon the mixture into a silicone mini muffin tray (alternatively muffin cases) and cook for 20 minutes or until firm. Leave to cool for 10 minutes before removing. Top with a blob of icing and the hazelnut macaroons in the above recipe.

NOTES: This recipe has been halved and should make around 15-18 mini cupcakes.

Coconut Macaroons Dipped in Chocolate

After an unfortunate and unmentionable incident with some Malibu several years ago, I swore never to touch anything coconut related again. The thought of it made my stomach turn. Gradually the revulsion passed and now...Bounties have once again become one of my favourite chocolate bars and I don't mind the odd coconut cream in one of Luke's curries. Luke is a great fan of coconut and I suppose over time he has brought my taste buds back to life to enjoy its sweet goodness. We even have a whole coconut sitting at the bottom of the pantry, starring at us every time the door swings open. Its been there since the summer and will probably never be opened, but ah well, you cant have it all.
Anyway, I recently took a further leap and made macaroons which are just almost entirely made from coconut. Well, there's a bit of chocolate in there.
Okay, I lied.
I know I wasn't going to post any chocolaty recipes until after Easter, but here we have it.
I cant help myself.

Coconut Macaroons

COCONUT MACAROONS

7oz dessicated coconut flakes
1/3 cup sugar
3 tbsp. flour
small pinch salt
2 egg whites
1/2 tsp. vanilla essence
Chocolate for dipping

Mix coconut, sugar, flour and salt in a large bowl. Stir in whisked egg whites and essence, and stir until well combined. Form 24 roughly formed but firmly packed balls 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. 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.

yum!