You can use a hand mixer for these, although it’s not necessary. Hand whisking and folding is as strenuous as it gets, to make these adorable gluten free Rum & Toasted Coconut Macaroons.
Loving the ease and convenience of recipes like these, this one is adapted from macaroons because when something is this good and made with such little work, it’s something we want more of.
Toasting the coconut gives a new taste and texture to traditional macaroons. My favourite way is in a dry skillet over medium low heat, stirring occasionally. You could also use the oven, but need to keep a really close eye as it can catch, and burn really quickly.
Using a small ice cream scoop to form the mounds, makes fast work of it. If you don’t have one, use a teaspoon, rounding the tops with (slightly) wet fingers, so the mixture doesn’t stick. To make easy work of mixing and getting every bit of delicious batter from the bowl, use sturdy yet flexible silicone spatulas; these ones from Wilton are favourites that I use in all my baking! (Makes washing the bowl easier too.)
Other changes I made…? Not liking macaroons that are overly sweet, I used unsweetened coconut and kept the amount of sugar down – as in the adjustment made in the recipe highlighted above. Wanting a rum taste with the coconut, because who wouldn’t… I added some of my favourite dark rum, the award-winning Goslings Black Seal a product I grew very fond of while living in Bermuda! Next time, I’ll also add some rum extract, to amp up the flavour profile. And, if you really want them to taste of rum, give them a sprinkle with it, just before serving!
I ended up giving them a dusting of icing sugar after they cooled; they really were not very sweet, plus I like how it looks!
*Note: there are some affiliate links in this post, for products that I use in my kitchen and would totally recommend!
- 2 large whole eggs at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1/8 teaspoon salt
- 2 teaspoons dark rum
- 3 cups/720 grams medium desiccated unsweetened coconut, toasted in a dry skillet until golden
- Preheat oven to 350° and line two baking sheets with parchment paper.
- In a large bowl whisk/beat the eggs until well beaten, 2 - 3 minutes.
- Whisk/beat in the sugar, salt, and rum another 2 minutes
- Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
- Place small mounds of about 1 tablespoon (I use a small ice cream scoop) of the batter on the parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly if they’re mounded too high - they’ll bake up nicer.
- Bake for about 10 minutes or until golden brown.