Well, hello there! It’s been a while, unfortunately. Between finishing my Master’s thesis, moving from one city to another and, well, life in general, this little blog of mine fell behind for a while. But with the season of cooking and baking ahead, I pledge to make an effort to change that! So without further ado, here comes a simple recipe for coconut macoroons with a spicy twist. Due to adding yogurt, they are quite moist and not as dry and crumbly as more traditional coconut macaroons. As always, adjust the sweetness to your liking.
Yields about 18 macaroons
100g of desiccated coconut
60g of wholemeal (spelt) semolina
40g erythritol or other sweetener of choice
150g of yogurt
1/2 teaspoon of Ceylon cinnamon
1 point of a knife of both cardamom and vanilla
3 allspice corns, finely ground in a morsel
zest of 3/4 of a smallish lemon
Mix all the dry ingredients first, then add the yogurt and egg to the batter. Heat the oven to 180°C (360° Fahrenheit) for about 18 minutes, keep a close watch on them during the last few minutes. They are finished when the edges start turning brown.