As a coconut lover, when I was a child this was the coconut macaroon recipe my Mum used and this use to be my favourite sweet snack as a kid. They are chewy and moist on the inside, crisp and golden on the outside, they’re delicious with no topping but even more irresistible drizzled in dark chocolate.
You can use the spare egg yolks to make either Chocolate Creme Brulee or Baileys Creme Brulee.
Coconut Macaroons
These macaroons have a perfectly soft and chewy centre with a crispy outer, all drizzled in chocolate
Ingredients
- 2 Egg whites
- 200 g Caster sugar
- 1 ¼ tbsp Cornflour
- 180 g Desiccated coconut
- 100 g Dark chocolate
Instructions
- Preheat the oven to 160°C and line 2 baking trays.
- Place the egg whites in a mixing bowl. Beat the egg whites with an electric mixer until they form stiff peaks.
- Gradually add in the sugar until the mixture is thick and glossy.
- Fold in the cornflour and desiccated coconut with a large spoon.
- Place the mixture into a piping bag with a large nozzle.
- Pipe tablespoon size pieces onto the lined baking tray leaving a gap of 5cm between each of them.
- Bake in the oven for 15-20 minutes or until the macaroons are golden.
- Allow to cool before drizzling with melted chocolate.
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