Coconut Macaroons

I fancied making something a bit different this week. I’m usually a cake maker, but I decided that I wanted something uncake like but still sweet. So after a bit of internet research I stumbled upon these coconut macaroons. They’re light and moorish; they taste like a bounty bar and as a bonus they are also really easy to make. The original recipe comes from  Once Upon a Chef.

Ingredients

  • 400g shredded coconut
  • 300g (3/4 cups and 2 tblsp) sweetened condensed milk
  • 1 tspn vanilla extract
  • 2 large eggs whites
  • 1/4 teaspoon salt
  • 100g dark chocolate (optional)

Preheat the oven to 160 C/320 F and line two baking trays with baking paper.

In a large bowl stir together the shredded coconut, condensed milk and vanilla extract until it is well combined. Using a hand held or stand mixer whisk the two egg whites and the salt in a separate bowl until firm peaks are formed.

Using a spatula, gently fold through the egg whites with the coconut mix.

With a dessert spoon, scoop out a heaped spoonful and place it on the baking tray. Try and form a heaped round shape with the spoon or with your fingers. I managed to get 32 macaroon spoonfuls, though how many you get depends on how small or large your spoonfuls are.

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Bake for 25 minutes or when the top of the macaroons are lightly golden and crisp. Transfer them to a cooling rack.

I’ve said that the chocolate drizzle on top of the macaroons is optional, but it definitely does makes these macaroons extra special. My secret hack for drizzling on melted chocolate it to place the chocolate in a snap lock bag and microwave it in 30 second bursts until it is fully melted. Then simply snip off a small corner in the bottom of the bag and pour it over the macaroons.

You should really give these coconut macaroons a go. They are super easy to make and taste divine. They also store really well for up to a week in an air tight container. Enjoy!

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