Coconut Macaroons
Chewy coconut mounds bound with egg white, dipped in dark chocolate.
Servings 12 macaroons
Ingredients
- 175 g desiccated coconut
- 2 eggs whites only
- 75 g golden caster sugar
- 1 tsp vanilla extract
- 100 g dark chocolate chopped
Instructions
- Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium heat, tossing, for 5 minutes until lightly golden. Tip into a large bowl.
- In a separate bowl, whisk the egg whites with an electric whisk until frothy. While whisking, add the sugar a spoonful at a time until you have a stiff, glossy meringue that is holding stiff peaks. Whisk in the vanilla extract and a pinch of salt.
- Fold the meringue into the toasted coconut until evenly combined. Scoop the mixture into 12 balls and put onto a baking tray lined with baking paper, shaping with the spoon into a round. Bake for 10 minutes until lightly golden, then cool completely.
- Melt the chocolate in a heatproof bowl in short blasts in a microwave, then dip the bases of the cooled macaroons in the melted chocolate. Transfer to a wire rack set over a sheet of baking paper to catch any drips. Drizzle with any remaining melted chocolate and leave to set before serving.