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Coconut-chocolate macaroons

Coconut-chocolate macaroons Cook Expert

Preparation : 10 min Resting : 30 min
Cooking : 15 min Equipment :
Difficulty :
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Serves 20 macaroons :
4 egg 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 cap opening and restart
the WHISK programme, 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 on a rack 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!