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!
- 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
- 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.