Coconut and Almond Macaroons

Coconut and Almond Macaroons

These macaroons went down a storm at my recent Tara’s Busy Kitchen event. Simple to make and you can fill them with any jam you love. I used Louise’s Larder raspberry and violet jam and topped them with a raspberry but you can use your imagination. 

 

Coconut and Almond Macaroons
Yields 12
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Ingredients
  1. 75g caster sugar
  2. 150g desiccated coconut
  3. 50g flaked almonds
  4. Pinch of salt
  5. 1tsp almond extract
  6. 3 egg whites
  7. Jam and decoration of your choice
Instructions
  1. Preheat oven to 180C or 350F and line a baking sheet with parchment paper
  2. Put the coconut and almonds into a food processor and pulse. Add the sugar, egg whites and almond extract and pulse to combine.
  3. Roll balls of the mixture and push your thumb into the centre to make thumbprints. Bake for 25 minutes and allow to cool. Once cool spoon some jam into each thumbprint and top with your decoration.
Tara's Busy Kitchen (and other stories) http://tarasbusykitchen.com/
An easy but effective sweet treat that is gluten free and delicious!

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