While Easter is over, although the tempting chocolate eggs linger, I wanted to share one last Easter-inspired recipe. The great thing is you don’t need to wait until next Easter to make them. Shape them into circles or other shapes, colour them or not, and they’re a great dairy-free sweet morsel.
This recipe (apart from the food colouring) is an unchanged Jill Dupleix recipe and, following her food philosophy, they are a wonderfully light treat. The non-traditional lime zest and juice add a fresh zing, and contrast perfectly with the chewy coconut interior, making it easier to eat another one, and another one, and another one!
I wanted little bite-sized macaroons so I used a very small round cookie cutter approximately 4cm in diameter. I then shaped the circles into egg shapes by gently pinching the top. Jill uses the rim of a small liqueur glass to make slightly bigger macaroons. Because mine were smaller than the original recipe, they cooked quicker. Do watch them closely as they can colour very quickly at the end (as you can see in my photo!).
Nicholas had great fun helping me squish and squeeze the ingredients together with our hands. He also enjoyed cutting out the circles, but because of the sticky consistency of the mixture he needed help to get them on the baking tray.
Make them plain like the original recipe or add some food colouring for fun. We also made multi-coloured macaroons by pressing stripes of different coloured mixture together. With so few ingredients they’re perfect for your munchkin’s next cooking activity.
COCONUT AND LIME MACAROONS
Prep time: 10-15 mins
Cook time: 8-12 mins
Makes 30 bite-sized macaroons
2 egg whites
100g caster sugar
160g desiccated coconut
1 tsp grated lime (about 1/2 a lime)
1 tbsp lime juice (about 1/2 a lime)
food colouring of your choice (optional)
Preheat the oven to 180C and line a baking tray with baking paper.
Put the egg whites, sugar, coconut, lime zest and juice in a bowl, and use your hands to mix and squeeze until they lightly come together.
If using food colouring, divide you mixture into smaller bowls and add a drop or two of your desired colouring. Mix until evenly coloured.
On a piece of baking paper, press the mixture into a flat shape (about 1cm high) using wet hands.
Use a small round cookie cutter (approx. 4cm in diameter) to cut out small rounds, and place on your prepared baking tray.
Using wet hands, gently pinch the top of each circle to create oval shapes.
Bake for 8-12 minutes in the centre of the oven until just starting to colour.
Cool the macaroons on a wire rack (move them carefully as they’ll still be quite soft while they’re still warm), and store in an airtight jar.