Coconut Macaroons
Steps
- Preheat the oven to 325°F / 170°C. Line a baking sheet with parchment paper.
- Whisk 2 egg whites and 80g of superfine sugar for 2-3 minutes, until frothy and the sugar dissolves.
- Stir in 150g of desiccated coconut, 1 teaspoon of vanilla bean paste, and 1 pinch of salt. Leave for 10 minutes.
- Shape into compact small mounds and place on the baking sheet. Bake for 10-12 minutes, until golden. Cool completely on the baking sheet.
- Melt 90g of dark chocolate in a microwave in 20-second bursts, stirring between each. Dip the bases in chocolate and return to the parchment paper.
- Refrigerate for 20 minutes, until the chocolate sets.
