These coconut macaroons are the perfect way to not let egg whites go to waste! They have a nice sweet coconut flavor, crunchy on the outside with a soft and chewy texture and dipped in dark chocolate the taste heavenly.
Preparation for about 30 macaroons
Preheat the oven to 120° C
- 2 egg whites
- 100 g confectioners sugar
- 1/2 teaspoon vanilla extract
- dash of salt
- 125 g dried coconut
- 100 bittersweet chocolate
Whisk the egg whites and salt in a bowl until frothy.
Add the confectioners sugar bit by bit and whisk until the sugar is incorporated.
Whisk in the vanilla extract and gently fold in the dried coconut.
Put the mixture into a piping bag and pipe tall mounds onto a baking tray, or form mounds with a teaspoon onto the baking tray, lined with parchment paper.
Bake the macaroons for about 30 minutes or until the bottom edges turn golden and the tips of the coconut shreds start to brown.
Remove the baking tray from the oven and cool the macaroons on a wire rack.
Put the chocolate in a heatproof pan over simmering water and let the chocolate melt, stirring occasionally.
Dip the cooled macaroons into the melted chocolate and place the dipped macaroons back on the parchment-lined baking sheet.
Let the chocolate set completely. The macaroons can be stored in an airtight container for up to 3 days.