Coconut-chocolate macaroons

Preparation : 10 min	Resting : 30 min
Cooking : 15 min	Equipment :
Difficulty :	Rating : 2 rates
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Serves 20 macaroons :

4	egg whites
160	g caster sugar
100	g dark chocolate
250	g desiccated coconut
	pinch salt

1	Preheat 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.
2	When small peaks start to form, add the sugar through the cap opening and restart the WHISK programme, 1 minute.
3	Put the whisked egg whites into a bowl, and gently fold in the coconut using a spatula*.
4	Fit 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.
5	Melt 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.

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ALL COMMENTS

Soniav

These were excellent. Very easy to make and delicious.

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!