Bakewell Coconut Macaroons

These coconut and almond baked macaroons have a hidden glacé cherry centre and are topped with an almond liqueur chocolate drizzle. These are best left overnight to allow the drizzle to set and to give the macaroon a chewier texture, so they are the perfect treat to make in advance. As an added bonus, these are also dairy and gluten free (but please check your ingredient packets for confirmation if baking for allergies).

I will be the first to admit that I seem to spend an awful lot of time whipping egg whites, but in my defence it always leads to something delicious - these are no exception! My take on a coconut macaroon gives a fun twist to the classic by blending it with flavours taken from a Cherry Bakewell Tart. The drizzle does not set hard, but instead is more of a truffle-like consistency that adds to the yummy chewiness of the macaroon.

THINGS YOU WILL NEED

Electric Whisk

Large Mixing Bowl

Spatula

Saucepan

INGREDIENTS

80g Egg White (one large egg white)

30g Brown Sugar

50g Golden Syrup

50g Almond Slithers

180g Desiccated Coconut (not the sweetened kind)

12 Whole Glacé Cherries

Pinch of Salt

For the Almond Liqueur Chocolate Drizzle

25ml Disaronno/ Almond Liqueur

70g Dark Chocolate

25g Unsalted Butter

1) Lay the almonds flat on a tray and toast in the oven on a medium heat for 10-15 minutes, until the flakes are lightly browned and crisp. Allow to cool.

2) Whip the egg white with a pinch of salt and the brown sugar until it is an even, foamy texture. Start adding the golden syrup in tablespoon increments until you end up will a billowing, smooth, glossy, marshmallowy meringue.

3) Fold 100g of coconut into the mixture and then fold through the almond so that it is evenly distributed. Add the remaining coconut to achieve a soft but mouldable 'dough' that is not too sticky and not too dry.

4) Preheat the oven to 170°C/ Gas Mark 3. Shaping the macaroons into balls is much easier to do with clean, dry hands, so if you find that coconut keeps sticking to you and you cannot get a smooth edge, rinse them off and try again. Put a teaspoon on the mixture in your hand and place a cherry on top. Completely encase the cherry in a large spoon of coconut mix and gently press the mixture together so that there are no seams or cracks. Place the macaroon on a baking sheet and carry on until you have run out of mixture and cherries.

5) Bake in the oven for 20 minutes until golden, then leave on the tray to cool. Do not be tempted to touch them because they will still be very soft and may break apart if you try to move them.

6) In a small saucepan, melt together the ingredients for the drizzle into a glossy sauce. Pour a tablespoon over each macaroon so that it dribbles down the sides in a style that I call artistically messy. Leave them overnight to set and become chewy, then store in an airtight container until you want to indulge.