I first tasted coconut macaroons in the Christmas Markets in Manchester a few years ago. Although originally macaroons are made with crushed almonds, these coconut versions are actually quite easy to make and are pretty snacks to decorate the table for any sort of party. Or just a comforting sweet bite to bake all for yourself…
200g shredded coconut
150g caster sugar
2 larges egg whites
8 squares of dark chocolate (or milk if you prefer)
Simply mix all three ingredients well in a bowl and chill for fifteen minutes.
Preheat the oven to 180°. Using an ice-cream scoop, make moulds of coconut half-spheres and space them out on a baking tray lined with grease-proof paper.
Bake for fifteen minutes, until the coconut catches a golden colour. Remove from the oven and whilst cooling, melt a small amount of dark chocolate in a ban-marie. Drizzle the melted chocolate over the cooled macaroons – or alternatively, dip half of each macaroon in the chocolate and allow the chocolate to set on the baking paper before eating. ~