Coconut macaroons
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
12
MINUTES
CUISINE
COURSE
Baking
Method
Line a large flat baking tray with parchment.
Preheat your oven to 160ºC/gas mark 3
Whisk the egg whites with a pinch of salt until they foam. Add half of the sugar and continue whisking. Once it has become fluffy, add the other half of the sugar and beat to soft peaks.
Put the coconut and vanilla into a large bowl.
Fold the egg white mixture into the coconut.
Use two dessert spoons to spoon the mixture onto the prepared tray.
Bake for about 12 minutes. They should be golden and crisp on the outside but soft on the inside.
Allow the macaroons to cool completely on the baking tray.
Melt the chocolate either in a bowl over simmering water or in a microwave.
Dip each macaroon into the melted chocolate and place them onto a sheet of baking parchment to firm up.
If you have some melted chocolate leftover you can drizzle it over the macaroons.
Ingredients
2 egg whites
a pinch salt
75g caster sugar
150g desiccated coconut
½ tsp vanilla
150g dark chocolate
Method
Line a large flat baking tray with parchment.
Preheat your oven to 160ºC/gas mark 3
Whisk the egg whites with a pinch of salt until they foam. Add half of the sugar and continue whisking. Once it has become fluffy, add the other half of the sugar and beat to soft peaks.
Put the coconut and vanilla into a large bowl.
Fold the egg white mixture into the coconut.
Use two dessert spoons to spoon the mixture onto the prepared tray.
Bake for about 12 minutes. They should be golden and crisp on the outside but soft on the inside.
Allow the macaroons to cool completely on the baking tray.
Melt the chocolate either in a bowl over simmering water or in a microwave.
Dip each macaroon into the melted chocolate and place them onto a sheet of baking parchment to firm up.
If you have some melted chocolate leftover you can drizzle it over the macaroons.
