Skip to main content

Blog Picks : Coconut Chocolate Macaroons



Because I live in India but read cookbooks from all over the world, you can't imagine how difficult it is to find ingredients or equipment sometimes. Specially when it's something silly and minor like baking parchment. That little silicone coated paper is the difference between successful macarons and the two stick-to-the-sheet failures that I've had. And that little silicone coated paper is what I can now buy in my city. Mumbaikars - head to Hypercity before they sell all the Waitrose baking parchment they are hoarding.

Even with the parchment, I wasn't ready to risk a proper macaron. Then I thought of long bookmarked Coconut Macaroons over at David's. It requires no beating or complicated mixing. Just cook egg whites, coconut, sugar and honey over a low heat then stir in vanilla and cool the mixture.

Refrigerate it overnight (or don't, but I did), then shape into mounds and bake - on a parchment, Yippee!! - for 20 minutes at 180C until golden. Optional, but completely necessary in my view, is then dipping the bottoms of each macaroon in melted chocolate.

Once the chocolate is set, these macaroons are headed to Srivalli's Mithai Mela.

Comments

lubnakarim06 said…
So simple and delsih.....
Parita said…
Macaroons look lovely :)
aquadaze said…
so simple eh? I've never made macaroons, but these look perfect and the way you describe the process makes me want to make these soon!
notyet100 said…
ummm,...delicious,..
CurryLeaf said…
delicious.They are on my wishlist.But the eggwhite factor makes me lazy thgh the egg replacer is supposed to work finely here as well.Love the recipe Simran
Look delish.
I don't fret over what I can't get (that's not to say I would like to have them)so I just use lightly greased trays. Has worked for me so far. :)
Laura said…
Have you tried mail ordering silicone mats? More expensive than parchment--but you just keep using the same one and then you won't need to worry about running out. I was parchment faithful for many years but I switched to the silicone a year or 2 ago and for the most part it is all I need. The brittle I just made would be an exception that rule, because I wanted the larger size of the parchment paper for rolling it out. But it is a thought at any rate.
Srivalli said…
All of them look so lovely Simran..thanks a bunch...:)...and this one is so simple..n yummy!

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.