Recipe No. 29 - Coconut Macaroons

At work we have a brand come in occasionally called Mrs Crimbles, who make Gluten Free products. My friend loves their Coconut Macaroons and as soon as we get some in he makes a beeline for them. At the weekend he completed a charity event called Tough Mudder in which he endured a 12 mile obstacle course to raise money for charity.
I promised to make him something nice as a treat for completing it so that is how I chose this recipe!

This is literally the simplest recipe ever! the only fiddly bit is trying to get the macaroons into a neat and tidy pyramid. This didnt happen to mine - they look more 'rustic' !!

The coconut milk, beaten egg white, and sweetened shredded coconut is mixed together and left for half an hour - thats literally it!



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After that time the mixture is formed into the pyramids that the book suggested, Now whoever did the ones in the book is an absolute genius..they are small and perfectly compact! Mine were more small piles of coconut in a roughly pointed shape!

These are then baked for 25 minutes until the peaks are firm and browned.
Once they've been left to cool melt the chocolate and then drizzle over the top. Finished!



These went down really well, they weren't overly sweet and were still moist in the middle - Perfect with a cup of tea! And ignoring the waiting time in between cooling, cooking, standing time, took no more than 35minutes to make!

Recipe No.28 - Chocolate Chunk Cookies

I can't believe I haven't written this entry yet! I completely forgot!

These were a bit of a last minute bake and I wanted to try out the Stork easy mix baking liquid.

These cookies were a simple mix-it-all-together recipe so in went the flour, nuts, chocolate chunks, sugar and last but not least the Stork. I was advised that this doesn't work for cookies where you are required to roll out the dough. The stork is easy to measure out and even easier to mix in.
However the mixture is a very sloppy consistency - which as I mentioned is fine for this type of recipe.
This was spooned (dripping all over the place) onto the lined baking sheet.
15 minutes later and I pulled these out of the oven.

The nuts made a lovely crunch in the soft chewy cookie texture.

After the relative success of my first go at using the Stork Liquid I made cup cakes with it. They came out nicely and tasted like they normally do however the mixture was very sticky and runny. I do think it is a great idea and for some recipes it is easier to use but in future i'll be sticking to proper butter!!!