These easy-to-make coconut, chocolate and gin macaroons are delicious!
Oct 16, 2020
Crunchy on the outside and fluffy on the inside, a well-made macaroon (not macaron!) is a thing of beauty. We can’t get enough of them here at Craft Gin Club HQ, especially ones dipped in delectably dark, smooth, rich, gin-infused chocolate. Thankfully, these little french coconut cookies are so quick and easy to make.
We have two little twists on the classic recipe to make it extra-special. The first twist is to add a touch of lime and/or lemon zest to the macaroon mix to really bring out those tropical coconut flavours. The second twist, which is our favourite, is to add a good glug of gin to the chocolate base and stripes. They are a treat worthy of The Great British Bake Off!
What’s more, they make great alternative gin gifts for your favourite gin-thusiasts. Give them a go today!
2 large egg whites
125g caster sugar
150g desiccated coconut
Zest of half a lime or lemon (depending on personal preference)
1 tsp vanilla extract
200g chocolate (at least 70% or more)
25ml gin
Preheat your oven to 180C.
Using an electric whisk, beat the egg whites, vanilla extract and sugar together until the sugar has dissolved and you are left with a smooth, meringue-like emulation.
Add the coconut and fold everything together until thoroughly combined. The mixture should now be a rough paste, almost dough-like.
Using a spoon or your hands take double-bite-sized pieces of the mixture and form them into “boulders” and place them onto a baking tray lined with baking parchment.
Use a folk to create furrows up the sides of each macaroon.
Bake for 10 - 15 minutes or until golden.
Remove them from the oven and leave to cool before moving onto the next step.
Break the chocolate into even-sized pieces and place into a bowl over simmering water (make sure the bowl is not touching the water). Once the chocolate has melted, stir in the gin. Remove the bowl from the heat.
Dip the bottoms of the baked macaroons in the melted chocolate and then place on a piece of baking parchment chocolate-side-down.
If there is chocolate leftover, drizzle that over the top of the macaroons (you may need to melt the chocolate again to do so).
The macaroons will be ready to enjoy once the chocolate has set. Enjoy!
