Coconut macaroons
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7 Reviews
About the bake
Looking for a use for your leftover egg whites? This coconut macaroons recipe gives you the perfect opportunity and is both delicious and simple.
5 ingredients4 steps
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
MetricImperial
- 2Egg white(s) (free range)
- 100gSilver Spoon White caster sugar
- 150gDessicated coconut
- 1Lime zest (grated)
- 100gDark chocolate