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.