This is not your average flourless cake. It's also not the chocolate-dipped coconut macaroons that have historically graced Passover seders. It's a gluten-free and dairy-free hybrid of the two. Which ...

François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients. Beautiful ...

You’ll need: For the cake – 227g Kerrygold Original Irish Salted Butter, melted and cooled (extra for cake tin); 25g cocoa powder, extra for cake tin; 140g skin-on almonds, substitute with any nut; ...

Macaroon fans know there’s no such thing as “too many” or “too much.” One chewy coconut cookie will inevitably lead to two, five, and seven, which is why we should cut out the middleman (standing and ...

A Chocolate Macaroon Bundt Cake was the request of Teresa Anderson of Sioux Falls, S.D. She wrote, “It is my husband’s and my mother-in-law’s favorite. I’ve looked through numerous cookbooks and have ...

Heat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. To make the filling: Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar. Beat until stiff peaks form.

Preheat the oven to 170C/150C fan/gas 3 and butter the base of a 20cm loose-bottom cake tin about 5cm-6cm deep. Using an electric whisk, whiz the egg whites and light muscovado sugar together in a ...

For the filling: Beat egg white until soft peaks form. Gradually add sugar, beating until stiff. By hand, stir in coconut, flour and vanilla and mix. Set aside. For the cake: In a large bowl, cream ...