Moist, chewy macaroons with a sweet coconut flavour. This Gluten-free and Paleo recipe is made with desiccated coconut, coconut milk, egg whites and honey.
Coconut macaroons should be moist and chewy, with just a hint of sweetness. Connoisseurs insist they should be made with shredded coconut, rather than desiccated coconut, as this results in a moister baking product. This is because more liquid is extracted from desiccated coconut during processing, and it is ground more finely into grains rather than thin strips.
However, shredded coconut is difficult to find in the UK. An easier and cheaper solution is simply to add back in the moisture. Dried coconut can be re-hydrated without compromising on flavour by using warm coconut milk to plump up the grains. This wetter mix is held together using eggs. Only the egg whites are used, as this is the part of the egg that contains the binding proteins. This results in an airier texture, as the egg yolks contain all the fat and ‘eggy’ flavour.
|Gluten-free Coconut Macaroons (made with honey)|
for greasing the baking tray: