26 to 30 cookies
4 large egg whites (I use pasteurised dried egg whites )
250g (9oz) granulated sugar
1 tbsp mild honey
210g (7½oz) unsweetened desiccated coconut
4 tbsp flour (substitute with gluten free if requitred)
½ tsp vanilla extract
½ tsp salt
200g (7oz) dark chocolate (minimum 70 per cent cocoa solids)
- In a large frying-pan mix together the egg whites, sugar, honey, coconut and flour with ½ tsp salt.
- Place the frying-pan over a medium heat. Stir slowly but constantly to dissolve the sugar. Keep an eye on the bottom of the pan – when the mixture starts to stick remove the pan from the heat. Transfer to a bowl and stir in the vanilla extract. At this point the mixture can be left chilled, in an airtight container, for up to a week.
- Preheat the oven to 180°C/350°F/gas mark 4. Line a baking-tray with baking-parchment. Damp your hands with water. Scoop a spoon of the coconut mixture into your hands and form into a ball.
- Place the macaroon on the baking-parchment and flatten with your hand slightly.
- Bake for 18 to 20 minutes. The macaroons should take on a fairly uniform golden colour all around. Remove from the oven and allow to cool for a couple of minutes on the tray before lifting them on to a wire rack to cool completely.
- Gently melt the chocolate in the microwave or over a bowl of warm water, then dip in the base of each macaroon, place on baking parchment and leave to set.
Perfect to accompany any freshly brewed pot of tea or coffee!
Hazel & Terry