Friday 23 October 2015

Coconut Macaroons.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Not macarons.

Because they are my absolute nemesis. I last tried baking them in February and failed completely.

Since then, I haven't tried again. You may say that I've been defeated. By a French meringue cookie. I know.
But something that hasn't defeated me are these sweet, one-bowl, 8 ingredient coconut macaroons. Guys, they're naturally gluten-free, filled to the brim with coconut and almonds, and shockingly, even I ate them.
Whether you have them as they are or drizzle/drown them in milk chocolate, I think you'll like these. Enjoy!

Coconut, previously: coconut + cardamom biscuits // coconut ice // coconut + cranberry + white chocolate chip cookies // coconut cupcakes with raspberry icing.

A Simple List of Ingredients:
1. Desiccated Coconut
2. Flaked Almonds
3. Ground Almonds
4. Caster Sugar
5. Cornflour
6. Egg Whites
7. Vanilla Essence
8. Milk Chocolate

Bismillah, let's begin!

Beginning with the usual: pre-heat the oven to 160C / Gas Mark 3. Grease and line a large baking tray. 

All that's needed for these macaroons is a bowl and wooden spoon. So you have absolutely no excuse not to bake them!

We start with desiccated coconut.

Grab a weighing scale.

And, into your bowl, weigh out 50 grams Desiccated Coconut.

Next up, flaked almonds. These'll give the macaroons a little (but not too much) crunch.

Into your bowl, goes 50 grams Flaked Almonds.

Then, for a little more nuttiness and to help bind things together, ground almonds.

In goes 50 grams Ground Almonds.

For sweetness, caster sugar. Feel free to try the recipe with granulated sugar too - if that's all you have.

Measure out 125 grams Caster Sugar and add it to the bowl.

The last of the dry ingredients is cornflour!

Measure out 1 tablespoon Cornflour.

And, throw it in.

Give the dry stuff a stir.

Next, let's separate two eggs to get 2 Egg Whites.


Pop the whites into a bowl and get a fork.

And, a little vanilla essence.

Measure out 1/2 teaspoon Vanilla Essence.

And, add to the egg whites.

Then, take your fork ...

... and whisk the whites until they become frothy. This literally takes a minute. So easy.

Pour the whites vanilla frothy goodness into the dry bowl.

Mix together until combined. I found that a spatula worked better than a wooden spoon.

Next, let the mixture sit at room temperature for 10 minutes to stiffen slightly.

To bake the macaroons, use a small ice cream scoop of tablespoon ...

... and place the mixture onto the baking tray.

Be sure to leave gaps between them as they will spread when baking.

I fit 12 onto this tray ..

... and a further 2 on this smaller one. 

Bake the macaroons for 15-17 minutes until the bottoms are golden. Once done, let them cool completely on the tray.

When you turn one over, it should be golden underneath.

Once cooled, enjoy as they are or ...

... drizzle with melted milk chocolate.

Here's how I did mine. I measured out 90 grams Milk Chocolate. Feel free to swap the milk for dark chocolate too!

Heated in the microwave until just melted.

Got myself a piping bag.

And, poured the chocolate in.

Snipped off a small hole.

And, got to drizzling. If you want, you can also dip the bottom of the macaroon into melted chocolate.

Then, I went kinda crazy. I mean, who doesn't love chocolate?

These macaroons are so cute. And once the chocolate has set (which I didn't have the patience for), they make the perfect gift!

Full Written Recipe:

Coconut Macaroons.

Prep Time: About 20 minutes.
Bake Time: About 15-17 minutes.
Serves: Makes 14 macaroons.

50 grams Desiccated Coconut
50 grams Flaked Almonds
50 grams Ground Almonds
125 grams Caster Sugar
1 tablespoon Cornflour
2 large Eggs Whites
½ teaspoon Vanilla Essence

To Decorate
90 grams Milk Chocolate, melted


To bake the macaroons, pre-heat the oven to 160C / Gas Mark 3. Grease and line a large baking tray.
Into a mixing bowl, place the desiccated coconut, flaked almonds, ground almonds, caster sugar and cornflour. Mix together.
In a small bowl, place the egg whites and vanilla. Whisk with a fork until they become frothy.
Add them to the coconut mixture and mix until well combined. Let it sit for 10 minutes to stiffen slightly.
Using a small ice cream scoop or tablespoon, scoop the mixture onto the baking tray. Leave gaps between each macaroon as they will spread slightly when baking.
Bake for 15-17 minutes until the bottoms are golden. Let them cool completely on the tray.

To decorate the macaroons, place the melted milk chocolate in a piping bag. Snip off the top and drizzle over the cool macaroons. Let them set before serving!

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

Keep me in you duas please, and enjoy your macaroons,


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.