Macaroons... Italy

According to legend, the macaroon’s humble beginning dates back to an 8th or 9th century Italian monastery. The culinary encyclopaedia "Larousse Gastronomique" edited by Jenifer Harvey Lang (Crown, 1988) says the earliest record has been traced to Commercy, France, in the year 791, where they were made at a local convent. Another source has its origins in Italy, coming to France in 1533 with the pastry chefs of Catherine de Medici, the wife of King Henry II. There was considerable travel between these two regions as various empires and monarchs attacked each other so it is unclear where the first macaroon was created. Most historians are inclined to believe that the macaroon originated in Italy, probably Venice, and was transported to France by sailors where it was further refined by French Patissiere techniques. The consensus is that the word “macaroon” comes from the Italian word ammaccare which means to crush. Either way, the Coconut Macaroons do come from Italy and are a lot simpler and easier to make than the French Almond Macaroons. I figured we should end the baking calendar with a bit of class yet simple enough to make.

Coconut Macaroons

Ingredients

• 397g condensed milk

• 400g desiccated coconut or coconut flakes or a combination of both

• 2tsp vanilla extract

• 115g dark chocolate (optional)

Instructions

1. Prepare a baking tray with baking paper. Preheat oven to 160C

2. Mix all ingredients together in a bowl

3. Drop rounded teaspoonful of the dough on a prepared baking try

4. Bake for 10 to 15 minutes or until turning brown at the edges. Allow to cool down for completely.

5. For the Chocolate Drizzle: Melt the chocolate in a microwave and place half of it in a bowl. Dip the base of each bottom onto the chocolate then place back on the tray upside down to set. Use the remaining melted chocolate to drizzle over the macaroons using a teaspoon.

6. Take pictures and post on the Advent Calendar group, Instagram, don’t forget to tag us and enjoy!!!