Coconut & Chocolate Macaroons
Donal's Notes
These chewy coconut macaroons (not to be confused with delicate French macarons) are crispy on the outside with a satisfying chewy interior. They’re perfect with a cup of tea and, if you use dairy free chocolate, are suitable for those with a dairy allergy.
SERVES
16
Baking tray x 2
Electric hand mixer
Sieve
Wire rack
Small bowl
Saucepan
Spatula
Measuring spoon
Instructions
1
Preheat the oven to 150°C/300°F/Gas Mark 3. Separate the eggs, putting the whites into a large mixing bowl.
2
Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form.
3
Sift and lightly fold in the icing sugar.
4
Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough.
5
Spoon heaped tablespoons of the mixture onto two baking trays lined with grease-proof paper. Bake for 25 minutes: the outer crust should be light golden but the inside needs to be nice and soft.
6
Leave to cool on the baking trays for 1 minute and then transfer to a wire rack and leave to cool completely. When the macaroons are almost completely cool, melt the dark chocolate in a small bowl over a barely simmering pan of water.
7
Place the cooling rack on a baking tray. Submerge half of each macaroon to coat in chocolate, leaving them back on the cooling rack as you go. Sprinkle with a little extra desiccated coconut and allow to set before eating.
