Violet Coconut Macaroons

Standard

I have talked before about my mom’s inclination to substitute ingredients in her baking and the frequently dodgy results.  Sweets in my adolescent years tended to be hard as rocks, and as heavy.  Of course we still ate them, but I frequently moaned about the obvious inadvisability of using recipes written for different ingredients (Betty Crocker sponge cakes really don’t work with wholemeal flour, honey and half the number of eggs!).  In fairness to my mom, there weren’t too many cookbooks out there back then that catered to alternative diets – particularly not for baking. Ingredients then were also much more limited: flour was either white or wholemeal, sweet meant sugar or honey, gluten free meant rice cakes and corn bread.

Nowadays we are so spoiled with options. Now there is a range of ingredients out there with which to excite any palette or dietary limitations. Inspiring cookbooks catering to this broader range of ingredients are still relatively rare, but they are there. I have one in particular that I really love for baking: Leon: baking and puddings – book 3 by Claire Ptak and Henry Dimbley.  Aside from the great range of recipes (not all of which require ‘health food aisle’ ingredients), this book also offers a fantastic guide to baking ingredients.  It explains (and demystefies) the different types of flour, sweeteners, fats, and rising and binding agents that are used in baking.

The recipe shown here from this book is for the best coconut macaroons I have ever tasted.  They are super easy and work perfectly every time. They are crunchy on the outside, chewy on the inside, and totally mouth-watering!

Recipe

  • 3 egg whites
  • 150 g caster sugar
  • pinch of salt
  • 2 t honey
  • 150 g desiccated coconut
  • 1/2 t vanilla extract

Line a baking sheet with baking paper and pre-heat oven to 150C.

Combine all ingredients except vanilla in a large saucepan. Stir all ingredients over a medium-low heat until well mixed and just beginning to scorch on the bottom.  Take the pan off the heat and stir in the vanilla.

Cook the mixture completely.  Use an ice cream scoop (about 50ml) to scoop out 10 even sized macaroons onto the baking sheet.

Bake for 12-15 minutes or until golden and set. Cool completely before taking off the sheet.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

7 responses »

  1. Thank you for stopping by, by the look for you blog you have the same facinations as i do…..cooking i mean. i look forward to all the great ideas you have. these are great, and gluten free too! i makes something similar i shape them into logs and dip them in good chocolate -after baked and cooled, and let harden i give them away at christmas with coffee or hot cocoa 🙂 thanks again ttfn

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