Coconut Macaroons like we know in Switzerland are completely different to the French Macaroons; first of all the sugar is cooked together with the egg whites and desiccated coconut until the sugar has been dissolved and the mixture reaches just the boiling point. Just a touch of flour is added and then baked in a rather hot oven for 10 minutes. I used fresh grated coconut brought in the market as I believe such a classic requires the best ingredients. Overnight I prepared the finger bananas do to be oven dried and then mashed some up for the base of the baking mould before piping the hot mixture into the moulds. To assemble this delicious dessert I used some of the dried bananas for the garnish of the Coconut Macaroon and served this with a Raspberry-Balsamic sauce together with dried Raspberries and Coconut shavings brought from my last Bangkok trip. Since most components are relatively sweet in taste I prefer something sour to drink, of course with alcohol and an Italian Limoncino is just the perfect beverage for this. As I brought some unusual handcrafted glasses in Bangkok with a base of an Elephant head I thought it will go well with this theme of fresh coconut and bananas.

The Recipe can be Downloaded here in PDF file