Desserts & Baking Archives

Birthday cake

Gluten-free chocolate brandy-and-coke cake

1 hour

Cake recipes

Chocolate polka-dot balloon with gold dust

10 minutes

Cake recipes

Blueberries stewed in hibiscus tea

5 minutes

Fruity dessert

Baked plums

15-20 minutes

Raspberry-stuffed coconut macaroons

Serves Makes 20

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12-15 minutes

Ingredients

2 extra-large free-range egg whites
cream of tartar a pinch
salt a pinch
6 T caster sugar
240 g medium desiccated coconut, plus extra for rolling
2 T ground almonds
1/4 cup condensed milk

For the filling:

500 g raspberries, plus extra for serving
4 T caster sugar
1 lemon, juiced
1 t vanilla extract

Method

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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Raspberry-stuffed coconut macaroons

Raspberry-stuffed coconut macaroons

Ingredients

Method