There are many variations of these macaroons in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled. I've made them gluten free but you can use the same amount of plain flour instead of gluten free flour.
2 people made this
3 egg whites
150g caster sugar
180g desiccated coconut, divided
35g gluten free flour
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 140 C / Gas 1. Line 2 baking trays with baking parchment.
Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 140g desiccated coconut and gluten free flour slowly into the mixture until combined into a dough.
Shape dough into walnut-size balls. Roll in the remaining desiccated coconut and place 5cm apart on the baking trays.
Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking trays for 1 minute before removing to a wire rack to cool completely.