April 2, 2011

Apricot coconut macaroons

Apricot coconut macaroons

Here's one of my very few recipes (or perhaps it's the only one) for baking without using any nuts. Ok, well, I did use coconut, but that's different, right?
Either way, I really enjoyed these macaroons while watching some Prison Break last night. I just love my Friday night treats..

Apricot coconut macaroons
- 1/2 cup dried apricots
- 1/4 cup coconut milk
- 1/4 tsp vanilla marrow
- 2 eggs
- 2 cups dessicated coconut

1. Preheat oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. Chop the apricots into quarters and add them to a blender along with the coconut milk, vanilla and eggs. Process for about a minute, until smooth.
3. Transfer the mixture to a bowl and stir in the dessicated coconut until well combined.
4. Roll the mixture into approx. 24 small balls and put them on the prepared baking tray. Slightly flatten the balls with your hands.
5. Bake for 20-25 minutes until golden brown. Let cool for at least 30 minutes and enjoy!

Serving tip: Dip the macaroons into some melted dark 70% chocolate, or drizzle some over the top, and set aside until the chocolate has hardened.

2 comments:

  1. These sound very good. But I have a question--what is vanilla marrow?

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  2. Hi Ali, thank you!
    Vanilla marrow are the small seeds you can scrape from the inside of a vanilla pod. If you can't find any, feel free to replace it with some vanilla extract/flavouring of your choice. It'll probably taste just as good!

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