With a soft and tender coconutty centre, this super easy recipe is made from only a handful of ingredients and is perfect paired with a hot brew.
Recipe makes 18 small or 9 large macaroons.
Ingredients and Method
Ingredients
4 tbsp maple syrup
1 ½ tsp vanilla extract
150g desiccated coconut
3 medium egg whites
50g dark chocolate (good quality 85% cocoa solids for best results) broken into squares
Pinch of salt
Method
Preheat the oven to 170°C and line a large baking sheet with baking parchment.
In a large mixing bowl, mix the maple syrup, vanilla extract and desiccated coconut and set aside.
In a clean mixing bowl, whisk the egg whites with salt until stiff peaks form before gently folding them into the coconut mixture with a metal spoon.
Working quickly so that the mixture doesn’t separate, use a tablespoon to scoop the mixture onto the sheet making 18 mounds, spaced well apart. Make the mounds neat with a spoon or your fingers.
Bake for 12 to 15 minutes until the macaroons are lightly browned. Remove from the oven and cool on the baking sheet.
If you want a chocolate drizzle, melt the chocolate in a bain-marie and drizzle it over the macaroons using a teaspoon before allowing to set.
