Coconut Macaroonies

[bron]

Coquitos in Spanish:
Makes 24:
Ingredients:
Custard Cream
200g milk
70g sugar
1 egg
20g corn flour
some vanilla

Macaroonies
Custard cream as above
100g sugar
1 egg
25g honey
200g dessicated coconut
Preparation:
Place all ingredients for custard cream in THX and program 5 mins 100º speed 4. Leave to cool (I left for 15 mins) Preheat oven to 180º. Add rest of ingredients and mix 10 seconds speed 4.
Place in piping bag, and pipe out on tray with greaseproof paper so about 3 cms high. Make them quite big. Mine turned out smaller than should have done! I got about 30 instead of 24. 15 mins in oven. Crispy outside and soft inside.
Photos:

Tips/Hints:
These are addictive, the whole house smells amazing, you will have the whole neighbourhood knocking on the door to try one!
If any left over, place in tin. I didn't get any left over!

[Gralke]

wow, they look fantastic!!!! Congratulations!
Barbara

[Thermomixer]

Thanks bron - look and sound delicious - I think they would be great little numbers like petit fours style - so may get about 60 or so that way.

[judydawn]

Bron, what was the relevance of the custard cream to the macaroonies?  Do you sandwich them together with it in Spain? We just eat them plain here.

[cookie1]

Bron, these look unusual but very tasty.  I can't wait to try them.

[bron]

No JD, the custard cream is the actual ingredient to make the macaroonies. First make the cream then add the coconut, honey sugar and egg and then mix and pipe out. They are made of custard cream. No flour! They really are delicious! And dead easy, plus all the normal ingredients you have in the house, except maybe the coconut, although I normally do have some

[judydawn]

Silly me, didn't read the recipe properly.  They look just like our plain macaroons but now sound so much more interesting.  Guess I would have worked it out once I started the recipe.  Thanks Bron.

[judydawn]

Bron, these were nice and crisp on the outside and soft in the middle when I made them at the weekend but I found those I put into a plastic container have now softened all over.  Still taste great but do you think it would be possible to pop them back into a hot oven to crisp up again on the outside.  I haven't got as many people to help me eat mine   Anyone else made them yet - did you have this problem?

[bron]

Think that they need to be stored in a tin, and not plastic, maybe with some kitchen roll to absorb any moisture. But really can't comment as ours didn't last long enough to go soft!

[judydawn]

I now know the answer to my previous question.  Had the weber on so put the remaining dozen or so macaroonies in there on a tray for 8 minutes and when they cooled down, they had become nice and crisp again.  Which is great because I have DD coming to see me for her birthday today and if it didn't work I was going to have to make a fresh batch of something to serve for afternoon tea. Will have to buy a tin to store them in for next time  - we use all plastic here for storage and I don't own a tin of any description.

[Thermomixer]

Did the macaroons taste a bit meaty ??

[judydawn]

Well, if they did, I didn't notice   No, they were good.