Byron Bay Cookie Company launches new product with Chef Christine Manfield

Byron Bay Cookie Company and Chef Christine Manfield have launched the latest treat in their collaboration series, Gluten Free Coconut and Pistachio Macaroons.

Not to be confused with its French counterpart, the macaron, Byron Bay Cookie Company’s Coconut and Pistachio Macaroon is a combination of shredded coconut with a subtle hint of pistachio in a light and fluffy meringue-like confection, and best of all, it’s gluten free.

Since Byron Bay Cookie Company introduced its gluten free range in 2003, it has been swiftly growing in popularity, inspiring a following in a market where gluten free products can sometimes be flavourless and lacking in texture.

“For my third collaboration with Byron Bay Cookie Company, I was really interested in exploring different textures and flavour combinations and I think we found this with the macaroon,” says Chef Christine Manfield.

The Gluten Free Coconut & Pistachio Macaroons are the third treat developed by Christine for Byron Bay Cookie Company following the release of its Passionfruit Dark Chocolate Cookie and Salted Caramel Popcorn Cookie in 2016.

“We’re incredibly excited to have collaborated on another unique product with Christine. Our macaroon creation is a departure from our traditional cookie range, but something we know cookie lovers will delight in sinking their teeth into,” says Emilie Emond of Byron Bay Cookie Company.

The macaroons can be enjoyed as a treat for morning or afternoon tea (with coffee of course) or served as a Byron Mess: a dessert combining coconut macaroons with cream and fresh berries, for Christine’s very own take on the Eton Mess.

Byron Bay Cookies Gluten Free Coconut & Pistachio Macaroons will be available in David Jones from 21 November with RRP $19.95.

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