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Coconut Macaroons

Love the Murder Most Unladylike series by Robin Stevens? Bake delicious macaroons from her Cream Buns and Crime book with this recipe, perfect for afternoon tea.


Extract from Cream Buns and Crime by Robin Stevens

These macaroons aren’t the beautifully coloured almond circles that you see in every pâtisserie window these days. These are delicious, hedgehog-shaped lumps of desiccated coconut and sugar that melt in your mouth and go all over your jumper. I first heard about them in the Famous Five books, and when I came to write Arsenic for Tea, I knew I had to give some to Daisy and Hazel. Mrs Doherty makes them at Fallingford, and I think her recipe would have been a little like this…

Recipe from Cream Buns and Crime: A Murder Most Unladylike Collection.

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2 egg whites
100g caster sugar
1 tsp vanilla extract
120g desiccated coconut


Preheat the oven to 180˚C/Gas Mark 4.

Carefully whisk the egg whites (separate them from their yolks) in a bowl until they form soft peaks: so that when you lift the whisk out of the bowl, you get solid peaks of white fluff. You can do this with a hand whisk, but an electric one is much easier. But make sure you have a grown-up nearby when you use it!

Add in the sugar and vanilla extract and stir lightly.

Add the desiccated coconut and mix gently until it’s all combined.

Spoon the mixture into small mounds (the size of a heaped tablespoon) on a baking tray lined with non-stick paper.

Cook for 15–18 minutes until golden brown.

Place the macaroons on a cooling rack.


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