Christmas Coconut Macaroons {GF, DF, Nut Free}
Guys I've got one last Christmas inspired recipe for you today. This one is another quick and easy last-minute recipe idea for those that need to bring something a little bit sweet for a special occasion. Again it doesn't require a heap of ingredients and if you don't have one of the things I have listed for the toppings than sub it with something that you do have. Easy peasy.
I am currently in throes of packing for our week away at the sunshine coast and boy is it hard trying to pack with three kids underfoot. Especially a certain cute little 1-year old that likes to pull out every single item I have just carefully folded into the bag. She gets a kick out of and her spidery little fingers race over the top of every suitcase I've packed itching to start pulling everything out. So my packing takes three times as long. Plus I am constantly having to keep an eye on the two older kids as they have taken a liking to the berries we are growing in the veggie patch. They sneak down every opportunity that I am not looking to pick all the berries - ripe or not. Plus get up to all kinds of mischief. Ha.
Mind you they are living their best lives as kids running amok. It's what summer is all about. Doing fun and crazy things in the hot summer sun. We have a small blow up pool they just love playing in out the back and hubby set up some shade cloth on the clothesline that gives them some shade and they have hours of fun paddling around in it, laughing and screaming and crying. Ha. There always is fighting and crying involved in there somewhere. That's kids for you.
Anyway back to these Christmas Coconut Macaroons, they are little morsels of heaven and make an eye-catching display arranged on a platter. Have fun with the toppings but I loved the combo of cranberries and apricots. It just looks so festive. If you love the look of them as much as I did then go and get cooking. It won't take long to make them and you could be devouring one or two in no time. Also if you need a recipe to use up the excess egg yolks you will have leftover from this recipe make sure you check our my Cherry Ripe Have-A-Heart Icecreams.
Also, I want to wish all my readers new and old alike a very MERRY and blessed Christmas. I hope you have a wonderful day with family and friends. God Bless xo
Christmas Coconut Macaroon
Prep Time: 15 minutes
Cook Time: 15-20 min
Ingredients (Makes 15)
- 3 cups desiccated coconut (you can use shredded for a more chunky look}
- 4 large egg whites
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 100g dark chocolate, melted
- 3 tbsp diced apricots
- 3 tbsp diced cranberries
Instructions
Preheat oven to 180 degrees C. Line a large baking tray with baking paper. Set aside.
In the bowl of an electric mixer add the egg whites, sugar, salt and vanilla. Whisk on a medium speed until the sugar has dissolved and the mixture becomes frothy.
Add the coconut to the egg white mixture. Stir to combine until the egg white moistens the coconut and is thoroughly combined.
Using a small ice cream scoop or a tablespoon, scoop spoonfuls of the mixture onto the lined baking tray. Repeat until all the mixture is used.
Place into the preheated oven for 15 -20 minutes or until lightly golden brown.
Remove and cool completely.
Festive ToppingDrizzle the chocolate over the top of the cooled macaroons. Gently sprinkle the diced apricots and cranberries over the top of the macaroons. Pop the tray into the fridge to chill and let the chocolate set.
Artfully arrange on a platter before serving to your guests.
Cooks NotesThese macaroons can be kept in an airtight container in the fridge for up to 2 weeks.
