NB – You normally need rice paper to make macaroons but I couldn’t find in my local stores so I had a go at making without. So long as you leave macaroons on the baking sheet until cooled, the cake will hold its shape.
- 100g desiccated coconut
- 100g caster sugar
- 2 medium egg WHITES only
- 1 tbsp plain flour
- 1 tsp vanilla essence
- 75g dark chocolate
- pinch salt
- rice paper sheets
- Preheat oven to 160C
- Line a baking sheet with parchment paper.
- Add rice paper sheets onto parchment paper (if you can source)
- In a bowl, mix the coconut, sugar, flour, salt, vanilla, and egg whites together. You should have a sticky ball of mixture.
- Spoon small to medium dollops of mixture onto prepared baking sheet, leaving a 3cm gap between dollops as they can spread.
- Bake for 13-16 minutes, until coconut start to look light golden brown.
- Leave on baking sheet to cool.
- Then move to fridge for 5 minutes whilst you melt the chocolate.
- Melt chocolate in a glass bowl over a saucepan of boiled water (do not let glass bowl touch water).
- Once melted, dip the base of the macaroons into the chocolate and place onto a cold baking tray.
- Drizzle melted chocolate across top of macaroons (easier said than done).
- Place macaroons into fridge until chocolate set (about 5 mins)
- serve and enjoy.