My Cream Coconut Almost Macaroons

Finely grated creamy coconut gives these soft-center Ed cookies a rich creaminess. Cooking the gooey mixture on baking parchment makes sure that the cookies are easily removed from baking sheet. For a tangy flavour, add the grated rind of one lime to the mixture in. The cooked macaroons can be stored in an airtight container for up to one week.

Ingredients:

50g/2oz creamed coconut, chilled

2 vegan eggs

90g/3 ½ oz/1/2 cup castor(superfine) sugar

75g/3oz/1cup desiccated (dry unsweetened shredded) coconut

Method:

1.Preheat the oven to 180°C/350°F/Gas 4. Line a large baking sheet with baking parchment. Finely grate the cream coconut.

2.Use an electric beater to whisk in all ingredients until stiff and glossy.

3.Place dessertspoonfuls of the mixture, spaced slightly apart, on the baking sheet. Bake for 15-20 minuets, until slightly risen and golden brown. Leave to cool on the parchment, then transfer to an airtight container.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s