Coconut Macaroons
Gluten, Dairy and Nut Free treats.
Nutrition
Calories: 114kcalCarbohydrates: 11.4gProtein: 2.7gFat: 7.1gSaturated Fat: 6.3gSodium: 43mgFiber: 2.1gSugar: 8.5g
Ingredients
- 3 egg whites
- 75 g caster sugar
- 175 g desiccated coconut
- A few drops of Vanilla essence
- A sprinkle of salt
- 40 g dark chocolate dairy free
Instructions
- Preheat the oven to 160oC. Grease a flat baking tray and line with baking parchment.
- Whisk the egg whites in a large bowl until foamy, then add the caster sugar, vanilla essence and a dash of salt. Whisk until the mixture is thick and glossy, but not so that it is stiff.
- Tip in the desiccated coconut and fold in with a spoon until it is all combined.
- With wet hands (to stop the mixture sticking to them - otherwise you get into a real mess!) scoop up about half a handful of the mixture and mould into a small dome, then place onto the baking sheet. Continue until you have used up all the mixture - it should make about 8 macaroons.
- Bake for 15-20 mins, or until the macaroons are going golden-brown.
- Remove baking parchment, with macaroons attached, and place onto a wire rack to let the macaroons cool.
- Once cool, use a palette knife to carefully remove the macaroons from the parchment. Melt the chocolate in a bowl over a pan of boiling water, then use a small spoon to drizzle the chocolate over the macaroons.
Notes
To store coconut macaroons, keep them in an airtight box and place them in a cool place. These cookies can stay fresh for about a week in the refrigerator.
Freeze them for up to three months. To freeze, separate layers with parchment paper to prevent sticking. When you're ready to enjoy them, allow them to thaw at room temperature until they soften before serving.
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