I have changed a few ingredients and cooking steps to make it gluten free and it now has a more KUIH-like texture. I have baked them in mini muffin tray instead of the traditional macaroons shape. I hope you like my adaptation.
On a last note, these are Coconut Macaroons made of dried shredded coconut, not to be confused with French Macarons.
Pandan Coconut Macaroons
(Loosely adapted from Gourmet Traveller Magazine)
Ingredients
- 3 eggs
- 225 g (1 cup) caster sugar
- 80 g (3/4 cup) rice flour
- 50 g (1/3 cup) tapioca flour
- 1 tsp vanilla essence
- 300 g shredded coconut
- 60 ml (1/4 cup) pandan juice - Blend three shredded pandan leaves with 60 ml water in a blender until finely pureed, then pass through a fine sieve
Method
- Preheat oven to 150C.
- Whisk eggs and sugar until dissolved. Sieve over both flour, fold to combine. Add vanilla essence and 1 tsp salt, fold through shredded coconut and pandan juice.
- Grease a 12-hole mini muffin tray with oil or butter. Spoon coconut mixture into each hole until full. Bake in oven until golden and cooked through (35 minutes).
- Cool slightly, carefully remove macaroons and set aside to cool to room temperature (20-30 minutes).