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    Sliced melon, toasted coconut macaroons and lime syrup

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    Sliced melon, toasted coconut macaroons and lime syrup

    A pretty and summery dessert

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes plus steeping

    Serves: 4


    • 220g golden caster sugar
    • 1 lime, pared zest and juice
    • 2 tsp lime leaves
    • 2 egg whites
    • 160g desiccated coconut
    • ½ small watermelon sliced into thin wedges and peeled
    • ½ galia melon, sliced into thin wedges and peeled


    1. Start by making the syrup. Slice the pared lime zest into fine strips. Dissolve 120g sugar in 120ml water in a small saucepan over a gentle heat. Stir until no trace of sugar remains, then bring to the boil and simmer gently for 5 minutes. Remove from the heat, add the lime leaves and allow to sit for at least 30 minutes. Strain through a fine sieve and add the lime zest and juice. Set aside.
    2. To make the macaroons, preheat the oven to 180C, gas mark 4. Combine the egg whites, the remaining 100g sugar and the coconut in a mixing bowl, stirring well. Spread the mixture out on a baking tray lined with non-stick baking paper. Form it into a rough rectangle, about 15cm x 20cm, and 1cm deep. Use the rim of a glass or a 7cm biscuit cutter to stamp out rounds, but leave everything in the tray – the surrounding trimmings are also delicious when cooked. Bake the tray of macaroons for 15–18 minutes, until just turning golden. Allow to cool. The macaroons will keep for a couple of days in an airtight container.
    3. Arrange the melon on a serving plate with the macaroons. Serve with a small glass of syrup alongside, to pour over the fruit.

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    Drinks recommendation

    Some dessert wines have a delicious, slightly nutty character. This example is a case in point, together with its hints of vanilla and citrus fruit flavours which work well with the lime syrup. De Bortoli Noble One Botrytis Semillon 2006 New South Wales, Australia. Bin 57198


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