Coconut macaroons
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Makes 12
Skip to ingredients
- 175g desiccated coconut
- 2 egg whites
- 75g golden caster sugar
- 1 tsp vanilla extract
- 100g dark chocolatechopped
Nutrition: per serving
- kcal170
- fat12.6g
- saturates9.8g
- carbs10.1g
- sugars9.2g
- fibre3.6g
- protein2.2g
- salt0.1g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
