Violet Coconut Macaroons Recipe
Sweet treats from British cookbook Leon. "There is a sublime crispy gooiness to these macaroons that makes them like nothing else on earth. Warning: They are very addictive. Violet is the name of co-author Claire Ptak's bakery and store on Wilton Way and her stall at Broadway Market, both in Hackney, London."
3 free-range egg whites
3/4 cup superfine sugar
2 tsp honey
2 cups dry, unsweetened shredded coconut
1/2 teaspoon vanilla extract (optional)
Step 1: Heat the oven to 300°F. Line a baking sheet with parchment paper.
Step 2: Combine the egg whites, sugar, salt, honey and coconut in a large saucepan over medium heat.
Step 3: Stir the mixture continuously until everything is dissolved and it just begins to scorch on the bottom. The key to getting these macaroons just right is to stir the ingredients in the pan until they begin to dry out.
Step 4: Remove the saucepan from the heat and stir in the vanilla extract.
Step 5: Let the mixture cool completely, then use an ice cream scoop (about 1/4 cup) to scoop out 12 even macaroons, and place them on the baking sheet.
Step 6: Bake in the oven for about 10-15 minutes, or until golden and set. Let the macaroons cool completely before peeling off the paper.
Makes 12 macaroons
See more recipes from Claire Ptak and Henry Dimbleby.
Reprinted with permission from Claire Ptak and Henry Dimbleby’s Leon (2012 Concan Octopus).