- 2 eggs whites
- 60g caster sugar
- 150g desiccated coconut
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 150g dark chocolate
- 1/2 tsp vanilla
- pinch of salt
Time: 15 mins prep + 12 mins bake
There’s not many ways I enjoy desiccated coconut. But I am one of the people who loves the Bounty in the celebration box. These macaroons are some of my favourite bakes, and I’ve added spices to give them a bit of an edge, you can leave it out if you want them plain.
Whisk the egg whites with an electric whisk until foamy and gradually add the sugar until it’s all dissolved.
Fold in the coconut, vanilla, salt & spice and leave for 10 minutes. Pre heat the oven to 150C fan.
Line two flat baking trays with non stick paper.
Spoon the mix in equal quantities, 6 on each tray.
Bake for 12 minutes until golden on the top. Leave to cool on the trays.
Melt the chocolate either in a Bain Marie or in the microwave.
When the macaroons are completely cool, dip the base in the chocolate and leave to set. Use the remaining chocolate to drizzle over the top.