A spin on tradition, these coconut treats feature sesame seeds and ground almonds in the mix. The berries on top lend a bit of tartness, balancing the white chocolate and adding a pretty pink peak.
- 100 g golden caster sugar
- ½ tsp fine sea salt
- 1 lemon, zested
- 120 g butter
- 200 g desiccated coconut
- 150 g sesame seeds
- 50 g ground almonds
- 3 eggs
- 350 g white chocolate
- 125 g lingonberries or redcurrants
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Prepare a large baking tray lined with baking paper.
2. Put the sugar, salt, lemon zest and butter into a saucepan and melt over medium heat. Set aside.
3. Pour the coconut onto the tray lined with baking paper and place in the oven for 5 minutes, or until fairly well toasted. Keep a close watch, and stir the coconut occasionally to toast it evenly.
4. When the coconut is ready, take out of the oven and pour into a large bowl with the sesame seeds and ground almonds and mix together. Pour in the melted butter mixture and mix again. Add the eggs, then stir together until everything is well combined. Leave to cool slightly.
5. Line the baking tray with a fresh sheet of baking paper.
6. Form the mixture into 20 small pyramids (about 4 cm high and 5 cm in diameter) and set on the lined tray.
7. Place in the oven and bake for 20–25 minutes or until slightly golden on the peaks and firm to the touch. Remove from the oven and leave to cool on a wire rack.
8. Break up the chocolate and put into a small heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Leave to melt, stirring occasionally.
9. Once the chocolate has melted, dip the cakes into it and top each one with 3–4 berries of your choice.
• Dip the macaroons chocolate while they are still warm, as the chocolate will run down them better. White chocolate can be replaced with dark or totally omitted if you want to keep it simple.
• These keep for several days in an airtight container.