I made this recipe purely to not let the left over egg whites from yesterday's Portuguese Custard Tarts go to waste! I made a double batch (as I had a LOT of egg whites) This recipe will yield 12 large macaroons. Enjoy!
4 egg whites
200g desiccated coconut
200g caster sugar
2 tbsp plain flour
1/4 tsp salt
2 tsp vanilla extract
200g dark chocolate
1. Preheat your oven to 160° fan. Line a baking tray with greaseproof paper.
2. Whisk your egg whites until they form soft peakes. Fold in the sugar, coconut, flour, salt and vanilla.
3. Spoon the mixture into balls and place on the prepared baking tray. Bake for 14-16 minutes until they are a light golden brown. Allow to cool.
4. Melt the dark chocolate over a bain-marie. Dip the bottom of each macaroon into the chocolate and then drizzle the remain chocolate over the top using a spoon.