Ever since I came across an organic coconut flour in Lidl, I thought I wanted to have a go at lime and coconut macaroons, but coconut was to be in the shells too. Today, after a work out with Choda in the morning I thought – today is the day! I bravely experimented with the recipe for the shells, instead of 150 g each of ground almonds and icing sugar, I did 100g of each and 100 g of coconut flour. Not a good move, it turned out. The paste was mega thick, even when added to the Italian meringue and blended for some extra time I knew there will be no joy from this experiment. Still, I decided to bake some of them. They have risen a little in the oven, but having tasted one of the first batch I dumped the whole lot in the bin, swore a lot, tidied up and after lunch I used up the left over egg yolks for creme brulees.

Then, while browsing the net looking for suggestions and ideas relating to coconut and lime macaroons, I came across some stunning photos of lime macaroons. Simple, hardly any colouring, white filling. I shut the laptop down and marched into the kitchen thinking-there will be some sodding macaroons this afternoon. I ditched the coconut, baked the shells the usual way( almost half of them cracked, damned things!) and then filled them with double cream whipped with icing sugar, lime zest and lots of lime juice. Some of the good looking ones I froze for Izzie’s birthday bash in 2 weeks time. I’m munching on them this evening thinking that they don’t need the coconut. But what if I had some Malibu?……