![Coconut macaroons Chocolate-covered macaroons cooling on a wire rack](https://images.immediate.co.uk/production/volatile/sites/2/2021/03/COCONUT-MACAROONS-32f7f05.jpg?quality=90&crop=9px,3550px,3968px,1707px&resize=556,505)
Coconut macaroons
- Preparation and cooking time
- Total time
- + Cooling
- Easy
- Makes 12
Ingredients
- 175g desiccated coconut
- 2 egg whites
- 75g golden caster sugar
- 1 tsp vanilla extract
- 100g dark chocolate, chopped
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.