1. 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.
2. Fold in the desiccated coconut until completely combined.
Your mix should be firm, but still pliable.
3. Using an ice cream scoop, place small balls of the coconut
macaroon mix onto a lined baking tray (approximately 3cm
4. If you wish to add a glacé cherry for decoration, add this to
the top of your mound before baking.
5. Bake for 10 minutes on 180ºC or 160º Fan or Gas Mark 4 - they
should achieve a lightly toasted look.
6. Place on a wire rack and allow to cool completely.
7. 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.
8. 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.
- These coconut macaroons should keep for over a week in an
- 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.