Coconut and Chocolate Macaroons
Servings Prep Time
24cookies 20minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
24cookies 20minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
Instructions
  1. Preheat your oven to 160 degrees Celsius. Line two large baking trays with baking paper and set aside.
  2. In a large bowl place all of the coconut followed by the condensed milk and vanilla extract. Mix thoroughly. Your mixture should be sticky and wet looking. If it isn’t clumping together nicely when pushed together you need to add more condensed milk. I normally add 3/4 of the tin to start with, mixing and then checking the consistency. Depending on your ratio of coconut you may need to add more or less condensed milk. I then add the remainder of the condensed milk in small amounts, mixing as I go until I get the right consistency.
  3. In a separate medium sized bowl place your egg whites and salt and beat with electric beaters until stiff peaks form.
  4. Take a spatula and add the egg whites to your coconut mixture. Ensure you add the egg whites to the coconut and not the other way around as you will squash your egg whites and not get enough air into the mix. Fold the two together slowly.
  5. Now you can form your macaroons and you can really make them as big or as little as you like. I like to use a slightly heaped dessert spoon and squish the mixture into a rough shape, but you could easily make them larger or smaller. Now lay them out on your baking trays with a couple of centimeters (roughly an inch) between them, they don’t really spread so no need to stress too much here.
  6. Bake for 25 minutes. However keep a close eye on them if you have adjusted the size of your macaroon. Smaller will cook faster, larger will take longer. The key here is to find the golden sweet spot. You want the bases to be a dark golden that has just crept around the edges of the macaroon and the tops to be very slightly golden. Once done let cool for 10 minutes before transferring to a wire rack.
  7. Go ahead and melt your dark chocolate. I always recommend using a double boiler rather than the microwave. Microwaves are just way too hit and miss for my liking and I hate wasting good chocolate!
  8. A double boiler is simple: Place a small pot of water on to boil, once boiling place a medium sized bowl over top. You’ll want to test the size of bowl you are going to use before putting it onto boil. The bowl should be big enough that it sits comfortably over the pot of water but not actually touch the water. You can then pop your chocolate into the top bowl and stir slowly allowing to melt.
  9. Once melted dip each cooled macaroon into the chocolate, coating just the bottom slightly. Allow excess chocolate to drip off before placing onto a piece of baking paper on a tray. Then pop them into the fridge for around 15 minutes. Enjoy!