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Donal Skehan
Coconut & Chocolate Macaroons | DonalSkehan.com, An easy coconutty treat made with only a handful of ingredients.
  • desserts-baking

Coconut & Chocolate Macaroons

March 03

These chewy coconut macaroons (not to be confused with delicate French macarons) are crispy on the outside with a satisfying chewy interior. They’re perfect with a cup of tea and, if you use dairy free chocolate, are suitable for those with a dairy allergy.

  • serves Serves 16
  • time 30 mins

Method

  1. 1. Preheat the oven to 150°C/300°F/Gas Mark 3. Line 2 baking trays with parchment paper.
  2. 2. Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form. Lightly fold in the icing sugar. Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough.
  3. 3. Spoon heaped tablespoons of the mixture on to the lined baking trays, and shape into round mounds. Sprinkle a little shredded coconut on top of each one.
  4. 4. Bake for 25 minutes: the outer crust should be light golden but the inside needs to be nice and soft. Leave to cool on the baking trays for 1 minute and then transfer to a wire rack and leave to cool completely.
  5. 5. Melt the dark chocolate in a small bowl over a barely simmering pan of water and submerge half of each macaroon to coat in chocolate. Sprinkle with a little extra desiccated coconut and allow to set before eating.

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Ingredients

4 medium free-range egg whites

2 cups icing sugar, sifted

2 cups ground almonds

Few drops of almond extract

2 cups desiccated coconut

4 oz good-quality dark chocolate, melted

4 medium free-range egg whites

200g icing sugar, sifted

200g ground almonds

Few drops of almond extract

200g desiccated coconut

100g good-quality dark chocolate, melted

You'll Need

Baking tray x 2

Hand-held electric mixer

Sieve

Wire rack

Small bowl

 

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