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Total Time
3hrs 10mins
Prep 3 hrs
Cook 10 mins

This is from the Australian Gourmet Traveller and is a slight variation on the standard macaroon by being sandwiched together with a milk chocolate ganache. I haven't tried this yet but will edit my post when I do.

Ingredients Nutrition

  • 240 g desiccated coconut
  • 110 g caster sugar (1/2 cup)
  • 1 teaspoon orange zest, finely-grated
  • 2 egg whites
  • Filling

  • 12 cup whipping cream
  • 60 g unsalted butter, chopped (no substitutes)
  • 180 g milk chocolate (use the best quality you can find or use dark if you prefer)

Directions

  1. For filling, combine cream and butter in a saucepan and bring just to the boil.
  2. Remove from heat and add chocolate. Stir until smooth and refrigerate until thick. (About 3 hours).
  3. Meanwhile for biscuits, combine all ingredients and stir until mixture comes together.
  4. Flatten mixture between two pieces of plastic wrap until 3-4mm thick.
  5. Using a 4cm pastry cutter, cut out rounds and carefully lift onto a baking paper-lined oven tray. When finished, gather all scraps together and repeat process until all the mixture is used.
  6. Bake the macaroons at 170 degrees centigrade until just beginning to colour around the edges, about 10-12 minutes.
  7. Cool on trays and then sandwich together flat sides of macaroons with a teaspoon of filling per biscuit.
  8. These biscuits will keep, refrigerated, in an air-tight container for up to 3 days.