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 for 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 of one.
- 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.
For other treats idea click here.