Coconut macaroons

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Coconut macaroons

Serves: 40

Ingredients

150g plain flour
250g desiccated coconut
125g unsalted butter
175g caster sugar
1 tsp vanilla essence
Zest of a lemon
2 eggs
20 red glace` cherries

Method

Start this recipe by pulsing together the flour and coconut in a food processor for 30 seconds. Remove from the processor and put aside. add the sugar and unsalted butter to the processor cream together. add the eggs, lemon zest and vanilla and continue to pulse for 20 seconds. Finally, blend in the flour and coconut mixture till you have a smooth paste. Remove the coconut mixture from the bowl and either pipe into macaroons on non-stick baking sheets or use 2 teaspoons to drop into mounds. Finish off with half a red glace` cherry on top of each macaroon and bake in the oven at 200`c for 15-minutes, or until lightly golden in colour.

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Pastini tal-coconut

Ingredients

150g dqiq plain;
250g frak tal-ġewż tal-Indi (coconut);
125g butir bla melħ;
175g zokkor fin (caster sugar);
kuċċarina essenza tal-vanilla;
qoxra ta’ lumija maħkuka rqiq;
2 bajdiet;
għandek bżonn ukoll 40 nofs ċirasa ħamra ppriservata biex iżżejjen

Method

Itħan id-dqiq u l-frak tal-ġewż tal-Indi għal 30 sekonda biex il-frak jiġi aktar fin. Dan jgħin biex il-pastini jiġu aktar ħfief. Imbagħad itfa’ l-butir u z-zokkor fi skutella u ħawwadhom sakemm ikollok taħlita ħafifa. Żid l-essenza tal-vanilla u l-qoxra maħkuka tal-lumija, u itfa’ l-bajd waħda waħda. Żid it-taħlita tad-dqiq u l-ġewż tal-Indi u ħawwad sakemm tifforma taħlita ratba. Poġġiha f’piping bag b’tarf forma ta’ stilla u fforma l-pastini fuq tilari miksija b’karta tal-ostji. Poġġi nofs ċirasa fil-wiċċ ta’ kull pastina. Aħmihom f’temperatura ta’ 200^oC għal 15-20 minuta, jew sakemm ikunu bdew jiħmaru mit-truf. Oħroġhom mill-forn u qabel isservihom ħallihom jiksħu.

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