The Primary School my youngest son attends has recently released a cookbook. It’s a beautiful compilation of family favourites from our school community, packed full of stunning food photographs taken by a talented local photographer. One of the recipes in this book (contributed by our Principal, no less…) jolted my memory of a biscuit/cookie that I used to make quite frequently many years ago, when we lived in New Zealand.
I’ve adapted her recipe here, almost beyond recognition, to try to re-create the fragrant, mostly healthful macaroon from my past. It comes extremely close to being just how I remember it.
Lime, Coconut and Macadamia Macaroons | Gather and Graze
- 85g (1 Cup) Desiccated Coconut
- 115g (½ Cup) Caster Sugar (I used Raw Caster Sugar)
- 40g (6 Tablespoons) Ground Almonds
- 60g (½ Cup) Macadamia Nuts (finely chopped)
- Zest of 1-2 Limes (depending on the size of your limes…)
- 2 Medium Free-Range Eggs
Pre-heat the oven to 180°C/350°F and set aside 2 baking trays lined with baking/parchment paper.
Place all ingredients except for the eggs into a large mixing bowl and stir to combine. In a separate bowl, whisk the eggs lightly then add to the other ingredients and stir until all ingredients are moistened and well combined. Cover the bowl with cling wrap and allow the mixture to chill in the fridge for at least 30 minutes, before baking.
Drop tablespoonfuls of the mixture onto the trays and bake in the pre-heated oven for about 12-13 minutes, until golden on top. Allow the macaroons to cool on the trays for a few minutes, before transferring to a cooling rack.