Veggie Desserts + Cakes by Kate Hackworthy

Author:Kate Hackworthy
Language: eng
Format: epub
Publisher: Pavilion Books
Published: 2018-01-15T05:00:00+00:00

Parsnip Coconut Macaroons

These coconut macaroons are so quick and easy to make, requiring just a bit of grating, egg white whipping and waiting. They are baked until just golden and then allowed to cool before being drizzled with oozy melted chocolate. They’re very delicate when they come out of the oven, so slide a palette knife carefully underneath to remove them from the parchment. They’ll firm up when they cool on a wire rack.

Makes 12

2 large free-range egg whites

½ tsp cornflour (cornstarch)

100g/3½oz/½ cup caster (superfine) sugar

200g/7oz/3 cups unsweetened desiccated (dried flaked) coconut

50g/1¾oz/⅔ cup parsnip (½ medium parsnip), peeled and grated

25g/⅘oz/¼ cup ground almonds

1 tsp vanilla extract

⅛ tsp salt

To finish

—

75g/2½oz good-quality dark chocolate (optional)

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