Some days I love to spend the whole day in the kitchen working towards a sugary sweet beast of a cake. Some days I just want something there and then, without sacrificing my day (Not that my days revolve around much anyway, looking at dogs in silly outfits on Instagram, reading Daily Mail online gossip column in secret… whoops!). These little treats are the perfect throw-together-in-10-minute yummies. I have to admit I have worked my way through quite a few coconut macaroon recipes trying to find baking bohemia, the crispy outside and the slightly soggy sugary innards. Hurrah! I have achieved it here! The top tip is condensed milk. Any excuse to use condensed milk is a winner with me (I licked the lid clean and now have a cut tongue to prove it. It is like crack in a tin.). A mix of coconut flakes and desiccated coconut gives the best texture too. If you don’t have limes, you can leave them out. Feel free to swap white chocolate for dark or milk too, go crazy. They are also a great option for the gluten free of you out there.
Lime and white chocolate macaroons
- 200g coconut flakes/shavings
- 200g desiccated coconut
- 1 tin of condensed milk
- Zest of 5 limes
- 2 large egg white
- Pinch of salt
- 200g white chocolate
- Rose petals and more zest to decorate (optional)
- Pre heat the oven to 160 degrees and line a baking sheet with parchment/baking paper
- Mix the coconut flakes and desiccated in a bowl with the condensed milk, salt and zest, stir thoroughly
- In a very clean, separate bowl, whisk your egg whites until stiff peaks form and add to the coconut mix and stir in until just incorporated.
- Use an ice cream scoop to measure out the macaroons on to the baking tray. Pop in the oven for 15-20 minutes until crispy and golden brown on the outside. Remove from the oven and allow to cool.
- In a bain marie (a heat bowl over a saucepan of simmering water), slowly melt the white chocolate. Be careful not to overheat or it will seize up. Drizzle onto he macaroons and decorate accordingly.