John Myers
Ingredients for 1 servings:
- 4 egg whites
- 200 g icing sugar or sugar
- 100 g chocolate (dark or milk)
- 150 g desiccated coconut
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Coconut macaroons with a twist
Melt the chocolate in a bain-marie. Meanwhile, beat the egg whites until stiff and gradually add the sugar or powdered sugar to form a stiff meringue. Stir 50g of desiccated coconut into the chocolate. Pour the chocolate mixture and the remaining desiccated coconut onto the meringue and carefully fold everything in. Use a teaspoon to place small mounds of dough onto a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for about 15-20 minutes. The macaroons should be crispy on the outside but still moist on the inside! Makes about 25 macaroons. Note: If made with powdered sugar, they will spread out wider (cookies), but if made with sugar, they will retain their shape (macaroons).
Facebook Comments