12 February 2014

"You drive me coco-nutty" - Coconut Macaroons

You tell yourself you won't finish the bar of chocolate, or play Christmas songs before the 1st of December and you roll your eyes at the cheesy valentines cards, yet there you are mixing up some Coconut Macaroons and dreaming up the cheesiest tag lines to accompany them.

If you haven't caught the fever yet, here is another recipe to get you in the mood (ew... no not like that). It's my final attempt at getting you baking for Valentines and being pink I feel there is not much else I can do. You may have read about these over on Mollie's blog. We like to bake together when we can - we're on the same page photographing EVERYTHING.

"You drive me coco-nutty" Pink Coconut Macaroons

Makes around 24 macaroons. Feel free to halve the recipe. You could use the leftover condensed milk to make these.


1 tin of condensed milk (I used this tin which comes in at 397g)
Equivalent amounts of desicated coconut in grams (if using the above, 397g). Pop two packets of desicated coconut on your shopping list.
2 egg whites
... and some Valentines extras
1 tube of pink gel food colouring -OR- food colouring paste/drops of your choice*
Heart sprinkles


This recipe requires only 5 steps.

NUMBER 1 - Mix the condensed milk and desicated coconut in bowl 1.

NUMBER 2 - In a clean bowl whisk the egg whites until stiff peaks.

NUMBER 3 - Mix in enough pink for the desired effect. Fold the egg whites in to the coconut with a metal spoon.

NUMBER 4 - Using a two spoons, shape heaps on a non-stick baking tray.

NUMBER 5 - Bake at 170 degrees for 15 min. Check at 5 minute intervals until the outside is golden brown.

Once cooled, store them in tin foil to retain freshness.

* This was my first time using gel food colouring. I must say I thought it was going to be a lot more concentrated colour than it was. Next time I would just stick to the liquid food coloured as I think it offers better value for money and more control over the strength of the colour. I can imagine that the gel could be ideal for icing. Has anyone tried it? I hear good thinks about the paste, so that's my next experiment.
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