Method
Step 1:
Preheat the oven at 180°C (160°C fan, gas mark 4).
Step 2:
Mix the egg whites, caster sugar and desiccated coconut together with a fork to make a soft paste. Stir in the lime zest if you choose to use this ingredient.
Step 3:
Shape into 8 small mounds on a parchment lined baking tray and bake for 12 minutes until just very lightly browned.
Step 4:
Melt the dark chocolate and once the macaroons are fully colled dip the bases into the chocolate. Allow to set on greaseproof paper. Drizzle with the remaining chocolate over the top of the macaroons. These cakes will keep for 1 week in a cake tin.
Ingredients
- 2 Egg white(s) (free range)
- 100g Silver Spoon White caster sugar
- 150g Dessicated coconut
- 1 Lime zest (grated)
- 100g Dark chocolate
Nutritional Information
per 45g- 239cal Energy
- 15g Fat
- 12g of which Saturates
- 21g Carbohydrates
- 20g of which Sugars
- 2.7g Protein
- 0.05g Salt
Recipe Reviews
Lovely. Like another baker i also used an ice cream scoop. 3 days on still fresh been kept in airtight box
These were so easy to make and were a huge hit in my house! Will be making regularly!
So amazing I love it 😻
Such an easy recipe for something so tasty. Marshal I used rice paper under mine to give an extra chewy texture and drizzled the chocolate on top.
Lovely! Very simple too!
Such an easy bake, use an ice-cream scope to get the mounds. Made these for a friend whose family comes around at lunchtime. Double the amount made, they were gone in just over an hour!
Ingredients
- 2 Egg white(s) (free range)
- 100g Silver Spoon White caster sugar
- 150g Dessicated coconut
- 1 Lime zest (grated)
- 100g Dark chocolate
Nutritional Information
per 45g- 239cal Energy
- 15g Fat
- 12g of which Saturates
- 21g Carbohydrates
- 20g of which Sugars
- 2.7g Protein
- 0.05g Salt