These chocolatey, chewy, light as a feather thingumabobs are a joy to make, as they are so easy and rather fun too. Everyone made classic macaroons at school, but I hadn’t made them for years. Just by dipping them into salted chocolate I have elevated them into something kinda special. It’s like, you could totally serve these up at a little get together. Especially if you made them all teeny weany and served them with coffee.
With half-term coming up they are a great bake to make with kids – skip the chocolate dipping bit if you can’t be bothered. I won’t judge.
Makes: 8-10 macaroons
Takes: 20 minutes
- 2 egg whites
- 100 caster sugar
- 150g desiccated coconut
- 100g dark chocolate
- Pinch salt
- Preheat oven to 180C.
- Line a baking sheet with foil or baking paper.
- Mix sugar, egg whites and coconut. Shape into balls and pop on sheet. Flatten a little into cookie shapes.
- Bake for 15 minutes.
- When cool, take off sheet. Melt chocolate and add salt. Mix. Dip cooled macaroons into chocolate and set in fridge.