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Friday, August 5, 2011

It has been a tiring week at work. I haven't been cooking as even the simplest task of boiling water for pasta and tossing it with a few slices of fried garlic and tinned anchovies has been too much for me. My lunches have been mostly from the shops around my workplace but being a little heavy, they make me quite lethargic.

But last night I decided that I needed to bake something and it had to be something simple because I wasn't in the mood to knead, beat or whisk. The item still had to look pretty though.

Well, since I am currently fixated on biscuits/cookies, it would have to be something of that persuasion. The fridge and pantry didn't have much but there was enough to make coconut macaroons. With half a tin of cherries sitting in the back of the fridge and a whole bag of white chocolate on hand, the macaroons could even be sandwich cookies.

Within minutes I was done with the mixing. The oven was heating up and I was ready to spoon portions of the coconut mixture onto the parchment-lined baking sheet when I looked at the instructions again (the recipe is scribbled in rather bad handwriting) and noticed that I had to refrigerate the mixture overnight.

I debated on whether to chance it and go ahead and bake. I mean, the cookies wouldn't turn out bad, surely?

In the end, the instructions won and I turned off the oven, put the coconut mixture in the fridge. The chocolate cherry filling wasn't difficult to make and I wanted it in the fridge too so it was quickly made and I washed up.

As soon as I was up this morning, the macaroons were shaped, baked and cooled before I sandwiched a pair with the pink crème that had nicely firmed up overnight. Not an ideal breakfast, but cute enough to keep me happy until the end of the day. TGIF.

Makes 10 sandwiches

Dainty little bites
50g dessicated coconut
50g caster sugar
2 medium egg whites
½ teaspoon coconut extract
Pinch of salt
  • Stir together all the ingredients. Refrigerate, covered, at least 1 hour or overnight.

  • Preheat the oven to 175°C. Line baking sheets with parchment. Form heaping teaspoonfuls of the coconut mixture into balls and place on the sheets; flatten into discs. These cookies do not spread so they can be placed close together. Bake, rotating the sheets halfway through for even cooking, until edges begin to turn golden, 9-10 minutes. Transfer cookies to a wire rack; cool completely.

  • Sandwich two cookies together with the Chocolate Cherry Filling (recipe follows).
Chocolate Cherry Filling
70g white chocolate, chopped
2 tablespoons sour cream
35g tinned cherries, drained (about 7)*
Dash of balsamic vinegar
  • Melt chocolate and sour cream together in the microwave or in a double boiler over simmering water. Remove from heat and stir in the cherries and vinegar. Cool, then blend until smooth. Refrigerate to firm up to a spreading consistency before using.
    * Alternatively, use a little more than a tablespoon of cherry jam (or other red fruit jam).



    1. Your macaroons looks delicious...been making so much macarons but have not thought of baking macaroons, can you believe that?

    2. Thanks Jeannie! Your macarons always looks great. I am still trying to get the hang of making macarons, but macaroons are much easier!


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