Raspberry-stuffed coconut macaroons
| Recipe By: | Abigail Donnelly |
| Serves: | makes 20 |
| Cooking Time: | 12-15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 240 g desiccated coconut, plus extra for rolling
- vanilla extract
- 1 lemon, cut into 8 slices for garnishing
- 4 Tbsp Castor sugar
- 500 g fresh raspberries
- 385 g condensed milk
- 1/2 cup ground almonds
- 6 Tbsp Castor sugar
- A pinch salt
- A pinch cream of tartar
- 6 Extra large free range egg whites
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Cooking Instructions
- Preheat the oven to 180°C.
- Whisk the egg whites until frothy, then add the cream of tartar and salt. Whisk until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy.
- Add the coconut and ground almonds and fold in, gradually adding the condensed milk.
- Shape into balls using your hands, making a small indent in the centre with your thumb. Roll in the extra coconut.
- Place on a baking tray and bake for 12–15 minutes, or until puffed and golden. If the macaroons are slightly flat after baking, push the sides up while still warm to create a more pronounced indentation.
To make the filling:
- Place the raspberries, sugar and lemon juice in a saucepan and bring to the boil. Simmer for 10 minutes, or until thick and jammy.
- Add the vanilla extract and blend until smooth. Spoon into the macaroons.
- Serve with extra berries.
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