These macaroons are moist and chewy and not too sweet, with a good chocolate base. They are easy to make – everything is simply mixed together – and the pyramids
are fun to shape with your fingers. Sweetened shredded coconut, available in supermarkets alongside desiccated coconut, works best in this recipe.
Tip: Mix the contents of the tin of coconut milk well before measuring, because the creamy and watery parts separate on standing.
Taken from The Great British Bake Off – How to Bake the Perfect Victoria sponge and other baking secrets published by BBC Books price £25
Twelve new amateur bakers are ready to rise to the Great British Bake Off challenge. While they don their aprons, adjust to their new ovens, and get used to baking in a tent, this book takes you through the challenges from the series and shows you how to achieve baking perfection. Throughout the book, Mary and Paul are on hand with expert advice and practical tips to help you create perfect cakes, biscuits, breads, pastries, pies, and teatime treats every time. Each chapter begins with a specific baking skill, which, once mastered, allows you to tackle Mary and Paul's technical challenges, as seen on the show, with confidence. There are over 120 recipes in this book, including traditional British bakes and imaginative twists using classic ingredients, as well as the best con...© 2013 Linda Collister / Ebury Press · Reproduced with permission.
Put the coconut into a mixing bowl. In a smaller bowl lightly beat the egg white with the vanilla and salt until slightly frothy, then add to the coconut. Add the coconut milk and mix all the ingredients together with a wooden spoon until thoroughly combined. Cover the bowl and leave to stand at room temperature for 30 minutes.
Preheat the oven to 180°C/350°F/gas 4. Give the mixture a stir, then spoon a tablespoon onto the prepared baking sheet. Dip your fingers
in cold water and shape the mixture into a pyramid. (Coconut milk varies in consistency from brand to brand so if the mixture seems very damp and falls apart, return it to the bowl and work in more sweetened coconut a tablespoon at a time; if the mixture seems very dry and won’t stick together add more coconut milk.) Continue shaping the coconut pyramids, spacing them slightly apart on the sheet to allow for spreading.
Bake for 25 to 30 minutes or until the peaks of the pyramids are golden brown and firm. Remove from the oven and leave the macaroons to cool on the baking sheet.
Meanwhile, put the chopped chocolate into a small heatproof bowl and melt gently over a pan of steaming hot but not boiling water (don’t let the base of the bowl touch the hot water). Remove the bowl from the pan.
Carefully peel the macaroons off the lining paper and dip the bases in the melted chocolate – the least messy way to do this is by balancing each macaroon on 2 forks. Leave to set on a clean sheet of non-stick baking paper. Store in an airtight container and eat within 4 days.