It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

GINGER COCONUT MACAROON SANDWICH COOKIES
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GINGER COCONUT MACAROON SANDWICH COOKIES

My taste buds are dancing people. OMG! I did some experimenting and discovered that ginger pairs oh so well with coconut. I can hardly put the taste into words … coconut with a spicy kick maybe? Any who, you’ve got to try it. You won’t regret it. I got a little carried away and added some lime zest on top of some of the macaroon rounds. Success! I love this stuff!  

Feel free to use whatever fruit preserves you have in your fridge or pantry. I had pineapple and raspberry so that is what I used. This recipe only calls for 7 ingredients … yaaaaassss 

AuthorFrances MurrayDifficultyBeginner

Yields20 Servings
Prep Time10 minsCook Time14 minsTotal Time35 mins
 2 extra large egg whites
 2 cups sweetened shredded coconut (200g)
 2 tbsp granulated sugar
 ½ tsp vanilla extract
 1 tsp ground ginger
 1 pinch of salt
 ½ cup your favourite fruit preserves/jam
1

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silpat.

2

Whip egg whites with hand whisk for 3 minutes until frothy.

3

Add shredded coconut, sugar, vanilla, ginger and salt and mix until combined.

4

Scoop a heaping teaspoon of the mixture onto parchment paper lined baking tray 1 “ apart; flatten with back of teaspoon or fork.

5

Bake for 14 minutes or until golden brown around the edges. They will be soft in the centre. Cool completely on pan, sandwich with fruit preserve and enjoy!
Makes 40 macaroon rounds: 20 sandwiches.

C’est Fin

Ingredients

 2 extra large egg whites
 2 cups sweetened shredded coconut (200g)
 2 tbsp granulated sugar
 ½ tsp vanilla extract
 1 tsp ground ginger
 1 pinch of salt
 ½ cup your favourite fruit preserves/jam

Directions

1

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silpat.

2

Whip egg whites with hand whisk for 3 minutes until frothy.

3

Add shredded coconut, sugar, vanilla, ginger and salt and mix until combined.

4

Scoop a heaping teaspoon of the mixture onto parchment paper lined baking tray 1 “ apart; flatten with back of teaspoon or fork.

5

Bake for 14 minutes or until golden brown around the edges. They will be soft in the centre. Cool completely on pan, sandwich with fruit preserve and enjoy!
Makes 40 macaroon rounds: 20 sandwiches.

C’est Fin

GINGER COCONUT MACAROON SANDWICH COOKIES

Notes:  

  • Room temperature eggs whip up fluffier than cold eggs.  
  • They will not spread so you can fit quite a bit on one sheet.  
  • Increase ginger to 1 1/2 tsp for more of a spicy kick. 

Frances Murray
chezfrandesserts@gmail.com
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