I didn’t expect these to be anywhere near as good as they were. Moreishly chewy bites full of flavour – I adapted them from a combination of Chocolate and Zucchini and Nigella Lawson’s recipes. I hope they will be much appreciated by their other eaters!
adapted from Chocolate and Zucchini
- 3 egg whites
- large pinch of sea salt
- 160g caster sugar
- 200g dessicated coconut
- 50g ground almonds (or increase the dessicated coconut to 250g)
- dark chocolate
Preheat the oven to 180˚C and line a baking tray with baking paper. Lightly whisk the eggs in a bowl, and add the salt, sugar, dessicated coconut and ground almonds. Mix together with a fork until combined, then take out spoonfuls, squeeze together in your hand and press into a flattish biscuit. Place them on the baking tray and bake for 12 minutes until golden. Leave them on the baking tray for 2 minutes, before taking them off and cooling on a cooling rack. When the coconut macaroons are cold, melt the dark chocolate until liquid, and drizzle over the macaroons to form a zig-zag pattern. Wait for the chocolate to set, then tuck in!