These are scrumptuous and very, very easy and quick to make. Perfect for when you need something sweet with a cup of tea. I have made these ones with dried blueberries, but you could use cranberries, raspberries, or cherries. They consist of 5 simple ingredients and take only 10 mins to cook in the oven. I think a macaroon needs to be moist and chewy on the inside and that’s just what these are.
Makes 18 biscuits
– 200g desiccated Coconut
-240mls Light Condensed Milk
-50g Dried Blueberries
-100g Dark Swiss Chocolate
-1/2 tsp Vanilla Extract
Preheat oven to 170 degrees celsius. Combine the coconut and condensed milk. Add the vanilla extract. Now, if your mix is too wet, remembering that you need to make small balls for baking, add some more coconut and if too dry add a little further condensed milk. Add the blueberries and mix well.
Make up 18 small balls and place onto a tray lined with baking paper. Leave space between each as they will spread and rise a little. Ensure you get a few blueberries in each biscuit.
Bake for 10 mins or until the edges have browned, be careful not to cook for too long or you will end up with a hard, crunchy biscuit. The aim is to keep them soft and chewy on the inside. Once ready, remove and leave to cool. Once the biscuits have cooled sufficiently, melt the chocolate in a heatproof bowl over a pan of boiling water and dip each bottom into the chocolate placing them back onto a non stick tray. Then take a spoon and drizzle the remaining chocolate over the tops of the biscuits as shown above.
Wait for the chocolate to set, left on the bench or in the fridge and then consume, with a cup of tea and a grumbling tummy.