This is a quick and easy recipe that produces a beautiful batch of light and scrumptious macaroon bites that would make a perfect morning or afternoon tea. Don't expect this bake to hang around long, but do expect to be asked for the recipe.
Preparation Time: 15 minutes
Cooking Time: 15 minutes (oven) plus 5 minutes for adding melted chocolate.
Makes: 20 servings
3 cups shredded coconut (you can also use desiccated coconut)
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup of melted chocolate (milk or dark)
If you use shredded coconut you get a wonderful coarse texture, but I've found if you are cooking for kids, they will prefer the smoother texture of desiccated coconut.
Preheat your oven to 180C and line 2 cookie trays with baking paper which you can set aside until you are ready to bake.
Use an electric mixer to combine the egg whites, sugar, vanilla. Whisk on a high setting until the whites and sugar are completely combined. The mixture will be white and look frothy.
Your mixture should progress to the final white frothy stage.
Sprinkle the coconut over the egg mixture and stir in with a spatula or spoon until well combined.
Combine the egg and the coconut until all the mixture is moist.
Spoon medium balls of the mixture onto the prepared baking tray. Ideally, you should aim for circular shapes that are just a bit bigger than bite sized. Space the macaroons about 3 cm apart from each other.
Ready for baking
Bake the macaroons for 15 minutes or until golden brown.
Macaroons should look golden and not too dark.
Take the macaroons out of the oven and set aside for 5 minutes.
Transfer to an wire baking rack and leave to cool completely.
Take your melted chocolate and drizzle liberally over all of the macaroons.