Well these are cute!
Not to be confused with French macarons, or very French Macron, macaroons are a coconut and egg white chewy cookie that resonate for me as being from my childhood. My mum would make these and I would push the mixture into an egg cup to form the shape. I think those were called coconut pyramids back in the day. Or at least that is what we called them.
Fast forward 100's years to chocolate macaroons and of course, how could we not turn them into little Christmas puddings. Too easy. Very cute, and very giftable. (Edible of course, but gift them, or you will eat them all yourself. Pretty delish!) Merry Christmixing!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams Raw Caster Sugar BUY
- 40 Grams Cocoa Powder BUY
- 100 Grams Chocolate dark callets BUY
- 600 Grams Shredded Coconut BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 120 Grams Egg Whites
- 80 Grams Chocolate white, melted to drizzle BUY
- a few glace cherries for garnish
Preheat oven to 180°C.
Line 2 baking trays with baking paper.
Place sugar and cocoa into the Thermomix bowl and blend 10 sec/speed 9
Add chocolate, coconut, vanilla and salt and mix 10 sec/Reverse/speed 5
Add egg whites and mix 30 sec/Interval/dough setting.
Put the mixture into the fridge for 30 minutes.
Use an ice cream scoop to portion out the mixture onto the lined trays. Press the mixture into the scoop really firmly as it needs to stick together when cooking.
Bake for 15-18 minutes.
When cool, drizzle with melted chocolate and set.
Store in an airtight container in the fridge.