I haven't really stopped baking or making things this weekend and even now that I get to sit down and put my feet up I'm still blogging and editing photos...I'm not complaining though, I love it. I'm sorry for the inconsistencies with my photos, I know they have been changing a little lately but I'm trying to find a style I am happiest with. What I love about blogging is that it's such a massive learning curve. When I started I took pictures on my phone and gradually learnt more and more and got better equipment. It might be forever before I've learnt enough about how to style the best pictures and edit them but I'm going to enjoy myself getting there.
I like to push myself, and I suppose, like a lot of people I always want to be better. At some point I will probably just have to learn to be happy with what I've done. The snow, as much as I hate it because I'm sick of this weather, made great light for taking photographs.
Onto these little beauties anyway. I'm glad I only made a smallish batch because I could sooo have sat and eaten them all night. I love that they look pretty unassuming but they taste out of this world. Plus I don't feel too guilty eating them because they're largely just coconut and egg whites...I guess dipping them in chocolate doesn't help but it makes them taste awesome.
One of the reasons I wanted to make these today is because tomorrow is the start of Passover - the Jewish celebration of their liberation by God from the Pharaohs of Egypt. I'm always so fascinated by Jewish holidays. I love the symbolism behind each one and the stories that go with them. During Passover, they avoid eating any wheat so Passover desserts need to be free of wheat as well as barley, rye, spelt and oats. To that end they are also gluten free as well! These macaroons would be a great addition to the Passover dessert table, and to my 'quick I want to eat something awesome that won't take forever to cook' table.
Dark Chocolate Dipped Coconut Macaroons
(adapted from The Smitten Kitchen's raspberry coconut macaroons)
200g desiccated coconut
65g caster sugar
2 medium egg whites
small pinch of salt
1/4 teaspoon almond extract
coconut chips, for decoration (optional)
for the chocolate dip:
150g dark chocolate chips
50ml whole milk
- Preheat your oven to 160 C/325 F. Line a baking tray with greaseproof paper and set aside.
- Tip your coconut into a food processor and blend for a minute. Add the sugar and blend for another minute. Then add the egg whites, salt and almond extract and blend for one final minute.
- Scoop tablespoon sized amounts of mix out and shape into balls, place on the tray about 2cm apart. If you want extra coconut on top, press some chips onto the balls before going into the oven.
- Bake for 25-30 minutes and leave to cool completely.
- Whilst they are cooling make the chocolate dip. Melt the chocolate in a heat proof bowl over a pan of simmering water. When melted, add in the milk and stir until smooth. Remove from the heat.
- Dip the base of each macaroon into the chocolate and spread over the bottom using a teaspoon. Place upside down on a wire rack until the chocolate sets.