- 320 g dessicated coconut, lightly toasted
- 1 cup Woolworths liquid egg whites (or 4 large free-range egg whites)
- 100 g coconut sugar
- 1⁄2 t salt
- 1 t vanilla paste
- 100 g dark chocolate, melted
Preheat the oven to 180°C and line a baking tray with greaseproof paper. On a separate tray, lightly toast the desiccated coconut until golden.
Whisk the egg whites, coconut sugar, salt and vanilla paste in a bowl until light and fluffy. Fold in the toasted coconut and melted chocolate.
Spoon or use your hands to shape little pyramids of macaroon mixture onto the greaseproof paper.
Bake for 15 minutes, or until golden.