Cranberry and Coconut Macaroons (gf)
Photography by Claire Aldous .
Deliciously chewy with little nuggets of tart cranberries, once cooled, the base of the cooled macaroons can be dipped in melted white chocolate if desired.
4 x #7 egg whites (large)*
1 cup caster sugar
pinch sea salt
1 tablespoon honey
3 tablespoons coconut flour
¾ cup desiccated coconut
1 cup shredded coconut
1 teaspoon vanilla extract
1/3 cup chopped cranberries
Baking tray, greased and lined
Preheat the oven to 150°C fan bake
Place all of the ingredients, except the cranberries, in a medium saucepan. Combine well and cook over a low heat for 8 minutes, stirring until the mixture thickens and becomes quite sticky and easily pulls off the base of the saucepan. It should still be a pale colour. Take off the heat and stir in the cranberries. Spread the mixture onto a large plate and cool for 20 minutes.
Place tablespoons of the mixture in small mounds on the baking tray.
Bake for about 9-10 minutes or until a light golden colour, turning the tray for even browning. Cool on the tray for 5 minutes before transferring to a cooling rack. Store in an airtight container. Makes approx 20.
*4 large egg whites weigh 120 grams
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.