Coconut macaroons are probably one of my very favourite sweet treats, but to make them you really need shredded rather than dessicated coconut, which I’ve never been able to get hold of in Kilkenny.

These are a sort of first cousin of macaroons, in which mozzarella is the key ingredient. They don’t taste cheesy at all, it just gives them something of the moist chewiness that macaroons have. Although they may not be the real thing, they are very quick and easy to make and delicious in their own right.

I made them today as a treat for my son who is coming home from a week away at camp tomorrow, he loves them, as do most kids.

Here’s what you need.

120g dessicated coconut
30g ground almonds
30g butter
30g sugar (or 2 dessert spoons Splenda)
1/2 ball mozzarella (I use the Lidl full fat one)
2 eggs

Put half the coconut into a blender and whizz until it is very fine, which will take a couple of minutes. Add the almond, butter, sugar, roughly torn up mozzarella and the eggs and blend well.

At this point the mixture will be a bit sloppy and loose. Turn it into a bowl and mix through the rest of the coconut, which will make it a lot firmer and dryer.

Make small balls of the mix - about the size of extra large marbles - and place on a baking try lined with parchment or greaseproof paper. Flatten each ball slightly before cooking.

You should get 18-20 balls.

Bake for approximately 15 minutes, or until nicely browned. Cool before eating.

The little bites come out lovely and crisp on the outside, soft, moist and slightly chewy on the inside. You can replace half the butter with some coconut oil if you have it for extra flavour, but do use some butter.

They don’t freeze well but they’ll stay crisp for a day or two if kept in a tin - they rarely last that long though!

Tags: Coconut, Low carb, Recipes

Posted on Saturday, August 23rd, 2008 at 10:33 pm in Recipes
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