Ingredients:
350g desiccated coconut
250g condensed milk
1 tsp vanilla extract
2 tbsp plain flour
2 egg whites
1 pinch sea salt
125g 70% dark chocolate
Method:
Preheat the oven to 160°c.
Mix the coconut, vanilla and condensed milk to form a soft paste.
Add in the flour and stir slowly as you don’t want to develop extra gluten.
Then whisk up the egg white to a soft peak and stir through the coconut mixture.
Roll the mix into 12 equal portions and place on a non-stick baking tray.
Bake for 20-25 minutes or until golden.
Leave the macaroons to cool and firm up.
Meanwhile, melt the dark chocolate and decorate the macaroons with a drizzled effect.
Products Used:
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