Christmas Macaroons / Coconut Lime Leaf Christmas Macaroons

And of course, Christmas in my house won’t be Christmas without my favourite sweet of the season -Macaroons. I always make a different type every year and this year I decided to use coconut which is so beloved by my adopted country Malaysia. I wanted to give it a twist, so when I was in Bangalore bought some copra and brought it back with me to Malaysia. And then a bulb went off in my head when I was in the wet market looking at all the green leafy stuff for sale. I spotted some kaffir lime leaves and bought a few, chopped them very fine and added them to the Macaroon mixture. The taste was really good, so I’ve made them again to share with my numerous friends.

The Recipe:

1 1/2 cups copra, cut into tiny pieces; 500 gms sugar; 18 cardamoms, seeds only; white of 1 large egg, you may need to use more or less and a squish of lemon juice; 5 lime leaves, cut really, really fine.

Blend the sugar and cardamom till very fine. Place in a large bowl. Add the copra, lime leaves and lemon juice and mix well with a wooden spoon. Add the egg a little by little until the mixture clumps in the middle. Discard the rest of the egg white. It should be neither too wet nor too dry. Make into marble size balls and place 2 inches apart on a baking tray. Bake at 160 Centigrade in a preheated oven for 10 – 12 minutes until they puff out and change shape. Cool thoroughly and store in an airtight container. These delectable morsels make great gifts and you can pop them into your mouth any time you want a sweet fix. Too good for words.

NB: You can use any lime leaves for the flavour. Kaffir lime leaves are used in a lot of Malaysian Recipes which is why I opted for it.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.