Ingredients

The following ingredients have 4 Servings
  • 2 egg whites (See Notes 1 and 2)
  • 1/2 cup (115 g) caster/superfine sugar
  • 1 cup (75 g) shredded coconut
  • 1 1/4 cups (105 g) desiccated coconut (See Note 3)
  • 100 g (3 1/2 oz) dark chocolate - chopped into even size pieces (See Note 4)

Instruction

  • Preheat your oven to 160 degrees C (320 F).
  • In a medium-size bowl, and using hand-held electric beaters, beat egg whites on medium speed until soft peaks form. This means that when you lift the beaters from the whites, there is a soft peak which then droops.
  • Add the sugar gradually, beating continuously, until the sugar dissolves and the mixture is firm and glossy. To test, rub a small amount of the mixture between two fingers – if there is any grittiness, beat for another minute and test again until the mixture is smooth.
  • Add both types of coconut to the beaten whites. Using a spatula, gently fold it through until thoroughly and evenly combined.
  • Using a small ice-cream scoop, or a spoon, scoop the mixture into balls about 3 cm (1 inch) diameter and place on the prepared baking tray. If you wish, you can shape them using your hands. Leave a space of about 3 cm (1 inch) between them. (See Note 5)
  • Bake in the preheated oven for 15 – 17 minutes or until they become lightly golden. Set the baking tray aside for about 5 minutes, then carefully transfer the Macaroons to a wire rack to cool completely.
  • Set a small heatproof bowl over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until the chocolate is almost melted. Remove the bowl from the saucepan. The residual heat will melt the remaining chocolate. Stir before using. (See Note 6)You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.Set the chocolate aside to cool slightly.
  • Dip the base of each macaroon in chocolate and place on a baking paper-lined tray until set.If it is a hot day, place the tray in the fridge until the chocolate has set.
  • Store in an airtight container at room temperature for up to 5 days. If the weather is hot, it may be necessary to store them in the fridge. If storing in layers, separate them with a piece of non-stick baking paper.