- Place the egg whites and caster sugar into a large mixing bowl, then use the Dualit Hand Mixer with the Flat Beaters attachment to whisk the mix until fluffy, white and stiff.
- Fold in the desiccated coconut until completely combined. Your mix should be firm, but still pliable.
- Using an ice cream scoop, place small balls of the coconut macaroon mix onto a lined baking tray (approximately 3cm apart).
- If you wish to add a glacé cherry for decoration, add this to the top of your mound before baking.
- Bake for 10 minutes on 180ÂșC or 160Âș Fan or Gas Mark 4 - they should achieve a lightly toasted look.
- Place on a wire rack and allow to cool completely.
- Once cool, place the dark chocolate in a heat proof bowl over a pan of boiling water. Melt the chocolate completely - take care not to burn it.
- Drizzle the melted chocolate over the top of your coconut macaroons. Alternatively, dip the base of your macaroons in the chocolate and place on a wire rack in the fridge to set.
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Tips...
- These coconut macaroons should keep for over a week in an airtight container.
- Do not throw away the unused egg yolks. Freeze and save them for recipes such as chocolate mousse, custard or fruit curds.
- For easy eating and another layer of texture, place your coconut, egg and sugar mix onto rice paper before baking.
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