Coconut macaroons have been a staple at Violet since the first day of our market stall. When I was auditioning for a spot on Broadway Market back in 2005, my dear friend Dakota was visiting from California. Typical of Californians, she is always looking for ways to eat well and stay healthy, but she also loves a treat. At the time she was avoiding cakes made with flour and gluten and was obsessed with coconut macaroons. I wanted to make one that she would rate among the best and this was what I came up with. Now it’s one of our most popular treats.
1 1/4 cups
, (250 g)
2 1/3 cups
, (200 g)
MEASURE out all the ingredients into a medium, heavy-bottomed pan and place over medium-low heat, stirring constantly. As the mixture starts to warm up, it will be easier to mix everything together. Reduce the heat to low and stir continuously until all the sugar has melted and the mixture starts to look like rice pudding.
KEEP stirring until the mixture thickens and begins to dry out, keeping a careful watch to make sure it does not catch and scorch on the bottom.
SCOOP individual portions of the mixture on to the lined baking sheet, leaving enough space between each one so they have room to expand. Bake for 15 to 20 minutes, until the macaroons are puffed and golden. Allow them to cool completely before serving or storing. These will keep well for up to 1 week in an airtight container.