I am meeting a friend for coffee this afternoon and wanted to take her a little something as a belated Christmas present. I whipped these up in less than 45 mins, sampling a couple along the way to make sure they were edible – I’m so nice like that!
Halfway through making these cute little macaroons, I decided to add some cocoa powder so that I had two different varieties – variety is the spice of life, you know! It’s up to you if you only want to make one flavour (to be honest, the original ones are my favourites!)
Coconut and chocolate-coconut macaroons with dark chocolate drizzle
Ingredients: Makes 16-18 depending on size
3 egg whites
1 tbsp runny honey
1 tsp vanilla extract
150g unsweetened dessicated coconut
Pinch of sea salt
2 tsp cocoa powder (optional)
20g dark chocolate
Lightly beat egg whites by hand along with honey, vanilla and salt until slightly frothy, but still liquid.
Stir coconut into mixture. It should resemble large crumbs.
Form into balls by hand. You will have to squeeze them quite hard to make them stay in ball form and not disintegrate. When you’ve made 8 or 9, add the cocoa powder if using and mix into the coconut. Continue forming into balls.
Bake on a tray lined with parchment for around 15 mins at 170C or until lightly golden. If your oven doesn’t cook evenly, like mine, you may want to turn them halfway through cooking.
Leave to cool completely (this doesn’t take long).
Melt the dark chocolate in a cup in the microwave for around 2 mins (but keep checking it as you don’t want it to burn). If you prefer to use the double boiler method to melt it, knock yourself out, but it seems a lot of effort to me for very little chocolate! Ok, maybe I’m just lazy and don’t want to have wash up extra pans afterwards!
Drizzle the melted chocolate in a thin stream using whatever design you fancy over each macaroon and then place tray into the fridge to set the chocolate.
Try not to eat them all at once! If you can resist them, they will keep for several days in the fridge.