Golden macaroons

Golden macaroons

By
From
Salted Caramel Dreams
Makes
14–15 macaroons, depending on scoop size
Photographer
River Thompson

A twist on a classic Scottish coconut macaroon (not to be confused with the fancy French macaron), these unassuming coconut haystacks hide a deeply caramelised interior. The sweetness of a traditional macaroon is swept away with the use of caramel sugar and a good pinch of sea salt. In the words of my friend Cat, ‘They are so luxury’.

Ingredients

Quantity Ingredient
375g Caramel sugar
6 large free-range egg whites
1 teaspoon sea salt
300g unsweetened desiccated coconut, plus 75 g for rolling
Classic salted caramel sauce, to top, (optional)

Method

  1. Combine all the ingredients (except the extra desiccated coconut) in a large pan. Stir well to combine.
  2. Cook over a medium-low heat for about 5 minutes, stirring often, until the mixture becomes porridgy and loose. Turn up the heat to medium and continue to cook for a further 5–8 minutes, stirring constantly, until the mixture thickens and the bottom starts to sizzle. When ready, the mixture should hold together in a clump when pressed to the side of the pan.
  3. Leave to cool in the pan until the mixture is cool enough to handle. Stir from time to time to assist the cooling and avoid a dry crust forming.
  4. While the macaroon mix is cooling, preheat the oven to 160°C, pour the remaining desiccated coconut into a small bowl and line a large baking sheet with baking parchment.
  5. When ready, scoop out the mix with a number 16 portioner or with dampened hands to form mounds about the size of 3 tablespoons. Roll in the coconut until evenly coated, and place on the prepared baking sheet.
  6. Bake for 15–18 minutes or until golden brown and toasty.
  7. Leave to cool on the baking sheet for 10 minutes before removing to a wire rack to cool fully.
  8. Decorate as desired! I like to top mine with caramel sauce.
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