John Myers
Christmas Cookies: Fig, Coconut and Chocolate Macaroons
The perfect christmas cookies: fig, coconut and chocolate macaroons recipe with a picture and simple step-by-step instructions.
- 70 g Dried figs, alternatively Dried dates
- 5 Pc. Protein
- 1 tbsp Lemon juice
- 280 g Powdered sugar
- 250 g Desiccated coconut
- 2 tbsp Flour
- 2 tbsp Instant espresso powder
- 150 g Whole milk couverture
- 150 g Dark chocolate couverture
- First finely chop the figs. In a bowl over a warm water bath, beat the egg white, lemon juice and powdered sugar until stiff. Take the bowl out of the water bath and keep beating until the mixture has cooled down again.
- Mix the coconut flakes, flour and figs and carefully fold into the egg whites. Place small heaps of teaspoons on baking sheets lined with baking paper and bake one after the other in the preheated oven at 150 degrees (or fan oven 140 degrees) on the middle rack for about 15-20 minutes. Then put the baking paper on a wire rack and let cool down.
- Dissolve the espresso powder in 1 tablespoon of hot water. Roughly chop the couvertures and melt them with the espresso in a warm water bath. Dip the flat side of the macaroons in and let dry on baking paper.
- Make sure to pack the macaroons airtight in cans or freezer bags, otherwise they will pull moisture and become soft. They last about 5 weeks. You can also use other types of dried or candied fruit.
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