There’s only a handful of foods that get me ridiculously excited… and cookies are one of them. Aussie favourite the Byron Bay Cookie Company and celeb chef Christine Manfield have joined forces to bring us a collaboration of sweet, yummy goodness to add to their growing list of gluten free treats – Coconut and Pistachio Macaroons!
If you’re like us and a little coconut obsessed, Christine’s macaroon creation of shredded coconut and a subtle hint of pistachio, combined in a light and fluffy meringue-like morsel is the ultimate treat – deliciously sweet and chewy to satisfy your naughty side, and gluten free so your body isn’t hating you all week when you (accidentally) finish the whole box.
Byron Bay Cookie Company’s gluten free range has amassed a bit of cult following since its launch in 2003, due to their treats packing in the flavour and texture, something not always associated with gluten free in the past. The coconut and pistachio macaroon joins the wildly popular Passionfruit Dark Chocolate Cookie and the Salted Caramel Popcorn Cookie on Christine’s unique creation list, with Christine’s take on an Eton Mess, the ‘Byron Mess,’ a perfect way to enjoy your macaroons if you feel like getting a little adventurous. (Check out the recipe below)
Byron Bay Cookies Gluten Free Pistachio and Coconut Macaroons are available in David Jones for $19.95, but make sure you get to them before we do!
Byron Bay Cookie Company x Christine Manfield BYRON MESS Recipe
Serves 4
Ingredients
- 120g white chocolate
- 90ml pouring (35%) cream
- 300ml double cream
- 2 tbsp caster sugar
- 8 strawberries
- 1 punnet raspberries
- 1 punnet blueberries
- 80g Byron Bay coconut macaroon cookies
- 2 tbsp chopped pistachios
- 2 tbsp shredded fresh coconut
Method
- Heat the cream, pour over white chocolate and stir till smooth.
- Whisk the double cream and sugar to soft peaks.
- Slice the strawberries and mix with raspberries and blueberries.
- Break the macaroons into chunks.
- Arrange the components in layers in serving glasses or small bowls, drizzling with chocolate ganache.
- Scatter a few chopped pistachios and coconut threads over the top to serve.
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