These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness - which is, after all, the whole point - will be lost.
Photo by Petrina Tinslay.
Recipe posted by Nigella