Coconut macaroons with raspberry chocolate
A spontaneous weekend afternoon tea with friends calls for an easy, quick and impressively yummy homemade treat. A friend had recently given me a lovely block of 70% cocoa fair-trade chocolate infused with raspberry. I decided to take a chance on a recipe I’d seen a long time ago for kockostoppar (Swedish for coconut macaroons). The recipe is ridiculously simple and the base ingredients are simply 200 g of desiccated coconut, 2 organic eggs, 50 g unsalted butter and 1 dl of caster sugar, staples that most self-respecting kitchens would have on hand. I omitted the rum and lime zest from the original Leila Lindholm recipe and instead dipped each finished macaroon in melted raspberry dark chocolate, before setting in the fridge for 30 minutes or so. The result? Coconutty perfection that elicited “mmmm” noises of appreciation from my afternoon tea guests!
I never need to buy a Bounty bar again! Speaking of Bounty bars, I would like to use this base recipe to reconstruct 3 of my favourite chocolates- Bounty bar (using milk chocolate), Raffaelo (using white chocolate and almonds) and Cherry Ripe (using fresh cherries and dark chocolate). I think these could all be winners!