John Myers
Ingredients for 1 servings:
- 100 g butter
- 125 g sugar
- 1 pinch of salt
- 2 small eggs, separated
- 50 g flour
- 50 g chocolate, white
- 250 g desiccated coconut
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes
without wafers, for 25 – 30 pieces
Cream the butter, sugar, salt, and egg yolk until fluffy and the sugar has dissolved. Stir in the flour, grated chocolate, and desiccated coconut. Beat the egg whites until stiff peaks form and carefully fold them into the mixture. Use two small spoons to place small heaps onto the baking tray. Bake in a preheated oven at 180°C (top/bottom heat) for about 10 minutes. Don’t remove the coconut macaroons from the baking tray straight away, or they’ll fall apart! Tip: Once cooled, you can decorate the macaroons with dark or white chocolate, or dust them with powdered sugar. We serve these macaroons not just at Christmas, but all year round.
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