Coconut Macaroons


Coconut Macaroons


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 


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:

KitchenCraft Deluxe Stainless Steel 21.5cm Bowl

MasterClass Non-Stick 46cm x 26cm Cooling Tray

KitchenCraft Stainless Steel Eleven Wire 25cm Balloon Whisk

MasterClass Professional 30cm Icing and Food Piping Bag

Taylor Pro Touchless TARE Digital Dual 5.5Kg Kitchen Scale

MasterClass Vitreous Enamel Baking Tray