For those days where rolling 20 or so individual cookies seems too arduous a task, a cookie pie may be the answer!
Pressing the whole dough into a cake tin and baking it straight away makes the path to getting diabetes more efficient.
And as it has been requested as birthday cakes this year by my nearest and dearest, I give full permission to also call it a cookie cake. Whichever name you use, I'm sure it will go down a treat!
Terribly satisfying, and also hugely indulgent, a slice of warm cookie pie served with a scoop of vanilla ice cream can satisfy the sweetest of cravings for all things comforting.
Since the popularity of the French Macaron has surged in recent times, the humble, and always dependable, British Coconut Macaroon has become somewhat of a background noise.
Have people forgotten its ease of making, its reliability to never disappoint on the feet (coz lets face it, they ain’t getting any!), the always sure to please the masses dish, with minimal stress? I must admit that I did, for a little bit. But don’t worry I found my affinity for them once more, when I made some at work for petit fours, last year. And boy am I glad that I did!
To be honest, I kinda do love this scrawny mountain of chewy coconut goodness, more so than its French counterpart. It’s unassuming appearance hiding all that glorious dense cloud of white coconut meringue, it’s an experience to say the least.
I did, however, jazz these macaroons up with a little drizzle of dark chocolate and a crowning of freeze dried raspberries. They added a perfect balance of bitterness and tartness to the sweetness of the macaroon (can I just say macaroon-ness).
And while it’s French cousin is basking in the limelight, I am hoping these humble and sweet relatives will make a come-back!