Over the summer holidays I have been browsing through my collection of recipe books and recipe files collected over the years. A good pastime activity can be to see what you can make from the ingredients already in your cupboard. Over the last few weeks one of our favourites has become the Edmond’s Cookbook Coconut Maroons.
125g Flaky Pastry, Raspberry Jam, 2 Egg Whites, 125g sugar, 75g coconut, half a teaspoon almond essence.
Roll out pastry and line patty tins. Place a little raspberry jam in the bottom of each. Whip egg whites until stiff. Fold in sugar and coconut and essence. Place spoonfuls of the mixture in patty tins. Bake about 45mins in a moderate oven at 180 degrees.
I changed the recipe a bit to fit what was in our cupboards using puff pastry (2 sheets), any jam and vanilla essence. I also found with our oven half an hour was more than enough to cook the macaroons.
Last night as the macaroons were in the oven hubby commented that this would be the perfect recipe to make when selling your house as the smell of warm coconut just wafts throughout all the rooms – men will say the darndest things when they are drinking beer.