Chocolate coconut macaroons

    1 hour 25 min

    Coconut macaroons are a great way to use up leftover egg whites. The bottom of these easy macaroons is coated with chocolate, your choice if you want to use plain or dark chocolate.

    4 people made this

    Makes: 25 macaroons

    • 4 egg whites
    • 150g icing sugar
    • 200g desiccated coconut
    • 30g plain flour
    • 100g chocolate, or as needed

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr resting  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4. Cover 2 baking trays with greaseproof paper.
    2. Beat the egg whites until stiff and shiny, incorporating the icing sugar little by little. Fold in the flour and the coconut.
    3. Drop small spoonfuls of the mixture onto the prepared baking trays, leaving space in between so they can spread without touching.
    4. Bake in the preheated oven until lightly golden, about 15 minutes. Remove and cool completely on a wire rack.
    5. Melt the chocolate in a small bowl over warm water. Using a pastry brush, coat the bottom of each macaroon with the melted chocolate. Place with the bottom up on a wire rack and let rest for 1 to 2 hours before eating.

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