[unpaid/sample] Forget all about fancy French Macaron and take yourself back to the days of the old fashioned macaroon – something you could throw together with five ingredients and after baking (oh, the smell!) sit back and indulge in what’s basically sugar and coconut. Delicious!
The Odylique Coconut Candy Scrub smells exactly like that sweet treat – I’m stopping myself from rushing to the kitchen to rustle some macaroons up but how long I will hold out is anyone’s guess – the condensed milk, sugar and distinctly desiccated coconut scent. Although I’m not a particular fan of foodie smells in beauty, opening the pot took me back to childhood tea times.
I like a scrub – Odylique Coconut Candy Scrub uses sugar granules to create the scrub friction that will gently slough away any dead skin cells. The oil base is virgin coconut oil, cold pressed sunflower oil and cocoa bean butter, so trust me – your skin will feel so moisturised and soft. The small, black grains that you see are poppy seeds and there’s a dash of myrtle essential oil. Everything is fair trade and organically grown and produced – absolutely nothing not to like here.
There’s a small pot for £9 or the size I’m showing you which is £25 HERE. I’ve added a BBC Good Food recipe at the bottom just in case your olfactory memory has been trigged to the point of no return 🙂
- 2 eggs, whites only
- 80g caster sugar
- 200g desiccated coconut
- 1tsp vanilla paste
- 90g dark chocolate
-
step 1
Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
-
step 2
Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
-
step 3
Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Leave a Reply