Coconut Macaroons

Coconut macaroons are a childhood favourite of mine, and always take me back to a damp Saturday morning, sat against the window of the local bakery while my mother waited for her bread to be sliced. This is a slightly more grown up and refined version of those from my memories, but perhaps even more delicious!

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5 from 1 vote

Coconut Macaroons

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Dessert

Cuisine: English, Italian

Servings: 20

Calories: 163kcal

Ingredients

  

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• 4 egg whites (at room temperature)
• 200 g sugar (castor)
• pinch salt
• 1 tsp vanilla extract
• 60 g plain flour (sifted)
• 150 g desiccated coconut
• 200 g dark chocolate

Instructions

• Over a bain-marie, whisk together the egg whites, sugar, and salt. Heat the mixture through it is smooth and creamy.
• Remove from the heat and add the vanilla, flour and coconut. Cover and refrigerate for 2 hours, or until firm.
• Preheat the oven to 165c (150c fan) and line two baking sheets with parchment.
• Scoop small mounds of the chilled mixture on the lined baking sheets, leaving a good amount of room to let the heat circulate. Bake for 15-20 minutes, or until golden brown.
• Remove from the oven and place the baking sheets directly onto a cooling rack. Allow to cool on the baking sheets for 10 minutes, before cooling completely on a wire rack.
• Finely chop the dark chocolate. Take about 2/3rd of the chocolate and heat it in short burst in the mocrowave to melt it. Add in the other 1/3 of chocolate and stir until everything is melted. Decorate macaroons as desired.

Nutrition

Calories: 163kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 7gCholesterol: 1mgSodium: 15mgPotassium: 125mgFiber: 2gSugar: 13gVitamin A: 4IUVitamin C: 1mgCalcium: 9mgIron: 2mg

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