Coconut and Almond Macaroons

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I love coconut macaroons, but I also love sweet treats containing nuts. I decided why not make coconut macaroons even better by adding some chopped almonds to the mix!

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  • Standard sized can of sweetened condensed milk (approx 400g)
  • 450g Dessicated Coconut
  • 1tsp Vanilla Essence
  • 150g Almonds
  • 150g Milk Chocolate

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1) Preheat your oven to Gas mark 4.

2) Pour all of your can of sweetened condensed milk into a bowl.

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3) Then add all of the dessicated coconut to the bowl.

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4) On top of this put 1tsp of vanilla essence (optional).

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5) Add your almonds to a food processor to chop them up into smaller pieces.

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6) Add the chopped almonds to your bowl of other ingredients.

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7) Mix everything together so that all the ingredients are incorporated evenly.

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8) Line a baking tray with baking paper.

9) Take a heaped tablespoon full of the mixture and place it into the palm of your hand. Using the opposite hand press the mixture together to form a half sphere shape that is flat on the bottom. Place this onto the baking tray. Make sure you have pressed the mixture together enough, and have made the bottom flat enough so that it does not fall apart from gravity while it is sitting on the baking tray.

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10) Repeat step 9 until your baking tray is full. Make sure that none of the macaroons touch.

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11) Place the tray in the oven for 10 minutes near the top-middle of the oven. After turn the tray around and bake for a further 5 minutes, or until the macaroons are just golden brown on top.

12) Remove them from the oven and gently slide the baking tray from under the baking paper so that you can leave the macaroons on the baking paper on the counter top to cool.

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13) Repeat steps 8 – 12 until you have used up the entirety of your mixture.

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14) Either afterwards, or at the same time as your batches are baking, melt your chocolate in a bowl over a saucepan of water on the hob.

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15) Once the chocolate is melted fully, gently lift a macaroon from the baking paper and dip the top of it into the chocolate. Let the excess drip off. You can use a small spoon to help spread the chocolate around if required.

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16) Place the macaroon back down on the baking paper and then repeat step 15 for the remaining macaroons.

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17) Afterwards, place your macaroons in the fridge until the chocolate on top has set well. Make sure that they do not touch each other.

18) You can then place them into a container on top of each other, or you can enjoy them straight away!


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