For those of you paying close attention you will notice that I have just skipped forward 5 weeks of challenges. This is because I am
really far behind taking the challenges at my own pace and the most recent challenge would be very out of place if I stuck to the order as it’s all about Easter – Eggscellent Easter Treats in fact. We were challenged to come up with plan-friendly alternatives to the usual Easter treats.
So I thought about it, I perused Pinterest, I bought some Mini Eggs but I couldn’t decide what to make. The internet was already flooded with Hot Cross Buns, Chocolate Nests, Brownies bursting with Creme Eggs. Then it dawned on me that it wasn’t just Easter being celebrated but also Passover and this is when I thought about Coconut Macaroons. Not sure why I hadn’t thought of them before, they contain no flour and use egg whites so are basically perfect and coconut loves chocolate, so that can get bunged in to.
The first batch I made weren’t very photogenic, flat and brown – resembling tiny cow-pats! The recipe was more egg whites than coconut and there was too much mixture for my oven, so the leftover mixture split before I had time to bake them. I turned to Smitten Kitchen, who is known for her perfectionism – I knew a recipe she had written would work. I also thought about using my beautiful Madeline pan which I bought while in Paris last year and if that wasn’t enough I’d seen a Scandinavian recipe which used icing sugar – what could be the harm?
Pleased to report the 2nd attempt only needed one tweak, I’m really happy with the results and best thing about them – they don’t have to be exclusively for Easter.
One macaroon is worth 3 pro points but be warned, you’ll want to eat the whole lot and that’ll cost you 42 points!
adapted from Smitten Kitchen – Raspberry Coconut Macaroons
makes 12 – 3pp each
5g coconut oil, melted
135g / 4.7oz desiccated coconut
60g / 2oz icing sugar
2 large egg whites (80g / 3oz if using a carton)
pinch of salt
drop of almond extract
50g / 1.7oz dark chocolate
Preheat the oven to 150°c / 300°f / gas mark 2
Brush melted coconut oil in the holes of a Madeline pan (or bun tin)
In a food processor blitz the desiccated coconut, for about a minute.
Add the icing sugar, salt, almond extract and egg whites and blitz until it forms a paste.
Spoon into the Madeline pan and smooth down.
Bake for 22-25 minutes, until lightly golden.
Gently ease each macaroon out of the pan and on to a cooling rack. Leave to cool fully.
Melt the chocolate in a heatproof bowl over a pan of water.
Once melted, dip the macaroons into the chocolate or drizzle in chocolate – whatever takes your fancy.
Eat & Enjoy.
Still stuck on ideas on what to make this weekend, take a look at the Weight Watchers Easter recipes.