What you need
2 egg whites
¼ teaspoon cream of tartar
1/3 cup caster sugar
¼ cup ground almonds
1 teaspoon vanilla
3¼ cups shredded coconut
150g CADBURY Baking Dark Chocolate Melts
1. WHISK the egg whites until frothy then add the cream of tartar and whisk to soft peaks. Continue whisking adding sugar 1 tablespoon at a time.
2. FOLD in the ground almonds and vanilla, then the coconut. Place rounded spoonfuls onto baking paper lined baking trays. Bake in a moderately slow oven 170°C for 20 minutes or until cooked and golden. Cool on a wire rack.
3. Melt the chocolate in a microwaveable safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it.
4. DIP half of each macaroon in chocolate and place on a baking paper lined tray until set. Store in an airtight container until required.
Classic coconut macaroons are so simple to make. Little ones make great petit fours to serve at the end of a meal with coffee… or you can make bigger ones perfect for morning or afternoon tea!