Healthy coconut macaroons

Coconut Macaroons

Authordanieldiver
Rating

These coconut macaroons are very easy to make and require very few ingredients. I often make these as a simple sweet treat for a party. I leave a few kilnear jars of them dotted about the room so guests can eat the little coconut bonbons as they please.

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Healthy coconut macaroons
Yields24 Servings
 3 Eggs
 125 g Caster sugar
 1 tsp vanilla extract
 175 g Desiccated coconut
 125 g Dark Chocolate, 70 % cocoa solids
1

Heat oven to 170°C / 150°C fan. Line a large baking sheet with baking parchment or two smaller trays.

2

Separate the yolks from the whites, the yolks can be frozen for later use. Add the whites to a clean bowl and using an electric hand whisk beat until peaks begin to form then gradually add the sugar whilst continuing to beat until you have glossy stiff peaked egg whites.

3

Add the vanilla extract and coconut to the egg whites and fold in gently with a spatula. Spoon mounded teaspoon dollops onto the prepared baking sheet with a little space between them. I get 24 from this mixture. Bake on the middle shelf of the oven for 10 - 12 minutes until they are slightly golden on top. Remove from the oven and allow to cool completely on the baking sheet.

4

In a bowl suspended over a pan of hot water melt the chocolate or by giving it 30 second blast in the microwave and stirring between each blast. Dip the base of each now cool macaroon into the melted chocolate and place on a sheet of baking parchment. Repeat process until all macaroons are coated. With the remaining chocolate and a teaspoon drizzle the top by waggling the teaspoon of chocolate over them. Store in an air tight container.

Ingredients

 3 Eggs
 125 g Caster sugar
 1 tsp vanilla extract
 175 g Desiccated coconut
 125 g Dark Chocolate, 70 % cocoa solids

Directions

1

Heat oven to 170°C / 150°C fan. Line a large baking sheet with baking parchment or two smaller trays.

2

Separate the yolks from the whites, the yolks can be frozen for later use. Add the whites to a clean bowl and using an electric hand whisk beat until peaks begin to form then gradually add the sugar whilst continuing to beat until you have glossy stiff peaked egg whites.

3

Add the vanilla extract and coconut to the egg whites and fold in gently with a spatula. Spoon mounded teaspoon dollops onto the prepared baking sheet with a little space between them. I get 24 from this mixture. Bake on the middle shelf of the oven for 10 - 12 minutes until they are slightly golden on top. Remove from the oven and allow to cool completely on the baking sheet.

4

In a bowl suspended over a pan of hot water melt the chocolate or by giving it 30 second blast in the microwave and stirring between each blast. Dip the base of each now cool macaroon into the melted chocolate and place on a sheet of baking parchment. Repeat process until all macaroons are coated. With the remaining chocolate and a teaspoon drizzle the top by waggling the teaspoon of chocolate over them. Store in an air tight container.

Coconut Macaroons

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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