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Coconut macaroons with chocolate coating

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Ingredients for 1 servings:

  • 300 g powdered sugar
  • 3 egg whites
  • 300 g desiccated coconut
  • Couverture (chocolate), for dipping
  • 2 tbsp cocoa powder

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Sift the powdered sugar and beat with the egg whites until fluffy. Fold in the coconut flakes. Line a baking tray with baking paper and place small mounds of dough on it using two wet teaspoons. Let the macaroons dry for 2 hours. Preheat the oven to 160°C (gas mark 1), then bake for 15-20 minutes (or until golden brown). The surface should be crispy and the inside soft. While the macaroons are cooling, melt the chocolate coating in a bain-marie. Lightly dip the bottom of the macaroons into the liquid and place them on a chocolate rack to dry. Finally, dust the coconut macaroons with a light dusting of cocoa powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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