sweet coconut macaroons dipped in dark chocolate
Coconut macaroons are a sweet, delicious biscuit perfect for an afternoon tea or a sweet treat. Crunchy on the outside and soft and chewy on the inside. I thought that making coconut macaroons would be fairly simple but after a failed attempt a few weeks ago I decided to create my own recipe of light and fluffy macaroons. Here are some lessons learned…
- Only use shredded coconut. Desiccated is too dense and doesn’t allow enough space between the coconut strands.
- Don’t attempt to use your Thermomix with the butterfly insert to whip the egg whites as there is just not enough liquid in two egg whites to form stiff peaks.
- Ensure that the bowl and equipment used to beat the egg whites is completely dry and free from any oil.
- Don’t use your hands to form the balls as it can reduce the air in them and you end up with dry coconut rocks instead of macaroons. Use two spoons instead.
- 250g condensed milk
- 400g shredded coconut
- 1 tsp vanilla essence
- 2 egg whites
- 1/4 tsp cream of tartar
- 200g dark chocolate
- Place egg whites and cream of tartar in a large bowl and using an electric mixer beat until stiff peaks form. I use my Kenwood mixer and the whisk attachment leaving it to beat while I prepare the other ingredients. This can take up to 5 minutes.
- Mix together condensed milk, shredded coconut and vanilla essence until all combined.
- Fold the egg whites into coconut mixture, be careful not to over mix.
- Use two spoons to mold the mixture into macaroons being careful not to squash the mixture together. Place them on a lined tray and bake for 20 minutes in 180 degree Celsius oven.
- Allow to cool completely.
- Melt the chocolate using your preferred method (double broiler or microwave in 45 second increments). Dip the macaroons into the chocolate ensuring that the bottom 1/2 cm is covered in chocolate. Allow to cool in fridge for 2 hours prior to serving.
- Enjoy and store in a cool place.