Store these delicious treats in an airtight container — although you’ll find they never last long!
Ingredients
For the chocolate-dipped coconut macaroons
- 400g thread coconut
- 1 cup condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond essence
- 2 large egg whites
- ¼ teaspoon salt
- 150g dark chocolate
Method
For the chocolate-dipped coconut macaroons
- Preheat the oven to 165°C (145°C fan bake). Line 2 baking trays with baking paper.
- Mix the coconut, condensed milk, vanilla and almond essence in a large bowl.
- In a separate bowl, beat the egg whites and salt until stiff peaks form.
- Immediately fold the whipped egg whites into the coconut mixture using a rubber spatula.
- Scoop heaped tablespoons onto the prepared trays, spacing them about 3cm apart.
- Bake for 25 minutes. Leave to cool.
- Melt the chocolate in a bowl set over a pan of simmering water or in short bursts in a microwave, stirring between bursts.
- Dip the bottoms of the macaroons into the chocolate and place back on the baking trays.
- Refrigerate for 15 minutes while the chocolate sets.