Whenever I visit Bobbie, of Blog Chef, I really love all his recipes and have made a few of them which were fantastic. Recently I discovered that apart from his savory recipes, Bobby makes the most amazing desserts as well.
He recently made some macaroons. These cookies should not be confused with the French macarons, which are also cookies traditionally chocolate or raspberry flavoured, which is assembled with a flavoured butter cream between two biscuits. Macaroons are somewhat rough in texture.
Inspired by his Coconut Macaroons, I made them a few times with my own twist to his original recipe. In the first recipe I added lemon juice, lemon zest and Limoncello but also made them another day with orange zest and Marnier liqueur. In the second I added more almonds, as well as real vanilla bean and I adjusted the ingredients to make them into cookies. In the third recipe I used coconut flour, which makes them gluten free and flavoured them with rosewater.
If you are wondering what to do with the leftover egg yolks, I use them to make custard cream, bechamel cream, avgolemono, creme brulee, creme caramel, ice cream and I am sure there are many other recipes using only egg yolks.
Macaroon Lemon (or Orange) Coconut cookies, recipe by Ivy
Whisk the egg whites with the lemon juice until stiff and set aside.
Using the mixer, beat the sugar with butter on full spead until creamy. Add the rosewater and continue beating for a minute. Lower the speed and add the coconut flour and desiccated coconut and mix to combine.
Turn off the mixer and add about ¼ of the egg whites and mix. Add the remaining egg whites and gently fold until well combined.
Taking a small amount (about 1 heaped teaspoon) put it in the remaining desiccated coconut and with your hands, while forming it into a ball, cover it with coconut.
Place into a baking tin lined with parchment paper, spaced apart.
Bake in a preheated oven at 170o C / 338oF for 10 – 12 minutes or until lightly browned.
I am really hooked with anything containing almonds and coconut. I highly recommend you to try these cookies because they are not only tasty but you must read about the properties of coconut and almonds and see for yourself what great ingredients they are and I am sure you will be convinced to be making them over and over again.