Lime and coconut macaroons
Ingredients
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100g/3½oz caster sugar
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160g/5½oz desiccated coconut
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1 tsp grated lime zest
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1 tbsp lime juice
Preparation method
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Preheat the oven to 180C/355F/Gas 4.
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Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together.
Raspberry coconut squares
Ingredients
- For the white layer
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225g/8oz icing sugar, sifted
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100g/3½oz mascarpone
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1 vanilla pod, split lengthways, seeds scraped out
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150g/5oz desiccated coconut
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- For the raspberry layer
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50g/2oz raspberries
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225g/8oz icing sugar, sifted
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50g/2oz mascarpone
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200g/7oz desiccated coconut
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Preparation method
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Grease and line an 18cm/7in square cake tin.
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For the white layer, beat together half of the icing sugar in a bowl with all of the mascarpone and the scraped out vanilla seeds to make a paste.
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Mix in the rest of the icing sugar along with the desiccated coconut. Press the mixture into the cake tin.
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Now for the raspberry layer, beat together the raspberries, half of the icing sugar and the mascarpone.
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Mix in the rest of the icing sugar along with the desiccated coconut. Press carefully on top of the white layer.
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Chill the cake in the fridge overnight. Cut into squares to serve
Coconut biscuits
Ingredients
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butter, to grease
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3 free-range egg whites, lightly whisked
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55g/2oz caster sugar
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200g/7oz desiccated coconut
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maple syrup, to serve
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Grease a baking tray and the inside of four chefs' rings. Place the rings onto the baking tray.
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Place all of the ingredients, except the maple syrup, into a bowl and mix well.
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Press small amounts of the mixture into the chefs' rings to cover the base by 1cm/½in thickness.
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Transfer to the oven and bake for 10-12 minutes, or until crisp on the outside.
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To serve, place onto a plate and drizzle with maple syrup.