Not So Little Bakery Open for Business! - Coconut Macaroons.

WARNING: PHOTO HEAVY POST

I'm trying to diversify my blog a little as I feel it is a bit samey. Besides my love of clothes, one of my other loves is baking. Every Sunday I bake a treat for the family, and I wanted to share that with my readers too. Everyone loves a bit of cake, and I think baking is very therapeutic too, as I love the organisation of it all. Yes, you read correctly, I said I love organisation, I don't have much else in my life that gives me pleasure, right, so don't judge me.

Anyway, if you could, I would appreciate if you left feedback and think it's a good addition to the blog or you think I should just stick to clothes.

The first thing that I am making for this segment of my blog is Coconut Macaroons. The french style, or 'macaron's' are very popular at the moment. But these are much easier to make, a bit more of a cake (also known as coconut cakes), and just as tasty.

What You Will Need:

Grease proof paper

3 large egg whites.

115g caster sugar. 

300g desiccated or shredded coconut. 

25g ground almond (optional). 

2 tsp vanilla extract. 

1tsp lemon juice.

3 tbsp chocolate spread, melted.

Instructions 

1. Preheat oven to 170 degrees celsius/Gas Mark 3, and line 2 baking trays with grease proof paper. I'd always advise using grease proof paper over butter to stop your macaroons from sticking, as there is no chance you're leaving anything sticking by chance.

2. In a large, clean, metal bowl whisk the 3 egg whites together until foamy. Like this photo here. I should have moved the electric whisk and made you think I had muscles of steel. Russell Hobbs hand whisk you ruin my image of a hardcore baker but create a such smooth, sweet mixtures. Oh, you torment me.

3. Start to add the sugar slowly, still whisking until the mixture is stiff and stands on its own. If it is not going really stiff, don't worry just make sure it is smooth, shiny and a thick mixture.

4. Next, add the coconut, I used desiccated here, but apparently shredded works better as it isn't as dry as desiccated. Fold the coconut in, and add the secret ingredients, lemon juice and vanilla extract. They just add an edge to the coconut, and make the macaroons so tasty.

5. When all mixed together evenly, use an ice cream scoop to scoop the mixture onto the baking tray. The scoop gives you that lovely rounded top that makes them look neater. Then pop them into the oven in the middle. Try not to place them too near the top or they'll just burn.

6. After 15 - 20 minutes, or when they are a light, even brown colour, bring them out of the oven. My mother likes them a bit crispy so I left them in a few minutes longer to crisp up. (If you were thinking 'they look burnt' I never burn anything, I just add flavour by making them a bit smokey, or crisping it up.) Leave them to cool on the trays, so they can form their shape. Then when they're cooled to touch, take them off of the trays and leave to cool further.

7. Melt your chocolate spread in the microwave for thirty seconds, add a dash of milk, so it's easy to drizzle. And decorate as you like! 

And there we go! 

I hope I made that easy to understand, and like I said at the beginning, please leave your thoughts and feedback. I loved everyone backing me up on sneaking alcohol into hotels/clubs it made me feel like less of a reprobate! 

Gem xo