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Coconut-chocolate macaroons

Coconut-chocolate macaroons Cook Expert

Preparation : 10 min Resting : 1 hr
Cooking : 15 min Equipment :
Difficulty :
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for 20 macaroons :
4 blancs d'oeufsegg whites
160 g caster sugar
100 g dark chocolate
250 g desiccated coconut
pinch salt
1Preheat the oven to 180°C (170°C fan, gas mark 4). Fit the whisk in the metal bowl, add the egg whites and a pinch of salt, remove the cap and run the WHISK programme.
2When small peaks start to form, add the sugar through the opening and restart the WHISK programme for 1 minute
3Put the whisked egg whites into a bowl, and gently fold in the coconut using a spatula..
4Fit a piping bag with a fluted tip, fill with the mixture and pipe 2-3cm mounds on a lined baking tray or alternatively use 2 spoons to shape. Bake for 15 minutes until lightly browned.
5Melt the chocolate in a bain-marie. Set the baked macaroons aside until cold. Dip the bases in melted chocolate, place on baking paper and refrigerate for 1 hour until firm.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Nanook

These were great! Made them with my 8 year old and a sandwich bag with the corner snipped off as a makeshift piping bag (we are v rustic in my place!) - so they didn't look beautiful but they tasted great! I think they lasted about 10 min!