About this recipe:These are not the colourful French meringue macaroons - these are the old fashioned, deliciously chewy coconut kind.
3 egg whites
1 pinch salt
150g caster sugar
250g plain chocolate
165g desiccated coconut
60g chopped walnuts
1 teaspoon vanilla extract
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Method Prep:20min › Cook:12min › Ready in:32min
Preheat oven to 170 C / Gas mark 3. Grease baking trays.
Melt chocolate over low heat and let cool.
In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in chocolate, coconut and nuts. Drop by teaspoonfuls about 5cm apart on baking trays.
Bake 10 to 12 minutes. Macaroons should be soft in the centre.