Sometimes the simplest ideas are the best, and I have a sneaky feeling as I write this recipe up, it would make a great cover for a book … but let’s see! Make all the elements ahead of time and then simply assemble for your family or guests as you serve! Keeping It Simple? Well of course!
I love everything about this one. The toasted coconutty fragrance and of course taste, the tart berries and a little sweetness from the cream. There is texture, colour and buckets of flavour. PLUS, as we mentioned earlier...super simple!
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The Lazy Sourdough Bakery course now baking.
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Need
-
The Coconut Macarons
- 4 egg whites
- Pinches pink salt flakes BUY
- 65 Grams raw caster sugar BUY
- 200 Grams shredded coconut BUY
-
The Berry Sauce
- 200 Grams mixed berries of choice, frozen
- 2 Tablespoons raw sugar
- 1 lemon, zest finely grated and juice
-
The Rest
- 600 Milliliters whipping or pure cream
- 1 Teaspoon vanilla bean paste BUY
- 1 Punnet strawberries, sliced for garnish
Do
- 1
Preheat oven to 180°C and line a large baking tray with paper. Set aside.
- 2
Place egg whites and salt into Thermomix bowl and whip 4 min/50°C/Butterfly/speed 3.
- 3
Add sugar through hole in lid, one tsp at a time, as you whip 2 min/50°C/Butterfly/speed 3.
- 4
Fold coconut in with spatula and place in approx. 12 MC-sized rounds on prepared tray.
- 5
Bake 10–15 minutes until golden around the edges.
- 6
Cool completely.
- 7
To make Berry Sauce, place frozen berries, sugar, lemon zest and juice into Thermomix bowl and blend 30 sec/speed 9.
- 8
Scrape down sides of bowl and repeat. Strain through fine sieve if you prefer it seedless.
- 9
In a clean, dry Thermomix bowl, whip cream with vanilla bean paste, 20–40 sec/Butterfly/speed 4 or until soft peaks form.
- 10
Assemble stacks by placing one macaroon per serving plate, drizzling with Berry Sauce, a dollop of cream, and a few sliced strawberries. Place a second macaroon on top and repeat, finishing with strawberries. Serve immediately.
