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Easy coconut-and-chocolate macaroons

By Abigail Donnelly

Serves Makes 20

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

320 g desiccated 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

Method

1. 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.

2. 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.

3. Spoon or use your hands to shape little pyramids of macaroon mixture onto the greaseproof paper.

4. Bake for 15 minutes, or until golden.

Discover more recipes featuring coconut here.