Making coconut macaroons from scratch may seem more difficult than it actually is, so this recipe might be a great place to start if you want to try your hand at making them.
Gordon Ramsay’s take on this moreish treat is incredibly uncomplicated and is ideal for carrot cake lovers who also like coconut-based desserts.
By adding carrot, ginger and nutmeg to the traditional coconut macaroon recipe, the chef adds a layer of flavour that makes them simply irresistible.
You can enjoy these scrummy sweet treats as a quick snack, but they always pair amazingly alongside a nice cup of tea.
This recipe, which was shared on the Hell’s Kitchen star’s official website, bake in just 15 to 20 minutes.
Ingredients
200g unsweetened desiccated coconut
1½ tsp ground cinnamon
One tsp ground ginger
½ tsp freshly grated nutmeg
50g walnuts, chopped
One large carrot, grated
75g golden caster sugar
Four egg whites
Pinch of salt
Instructions
Preheat your oven to 170°C (gas mark 3).
In a bowl, combine the coconut, cinnamon, ginger, and nutmeg thoroughly.
Stir in the chopped walnuts, grated carrot, sugar, egg whites, and a pinch of salt, mixing until all the ingredients are evenly blended.
Line a baking tray with parchment paper. Spoon 18 to 20 heaping dessert spoons of the mixture onto the tray, ensuring each mound is about 1cm apart.
Shape the mounds into roughly circular forms.
Place the tray in the preheated oven and bake for 15 to 20 minutes, or until the edges are golden and the texture is firm.
Allow the cookies to cool on a wire rack before serving.
