Tuesday, December 15, 2009
10 egg whites
1 cup caster sugar
4 tablespoons of cornflour
Insides of one vanilla pod
600g moist coconut flakes
250g dark chocolate
Preheat oven to 180
Line a tray with baking paper and lightly spray with oil.
Beat egg whites and sugar together until thick and creamy. Mix in cornflour Add vanilla and coconut. Using your hands combine together all ingredients.
Press together mounds of the mix and place on baking tray. Bake for aprox 15 minutes or until firm and golden brown. Allow to cool.
In a Bain Marie melt chocolate. Take off heat but leave bowl over hot water, so it will stay soft.
Dip the bottom of each macaroon in chocolate and place, chocolate side up, in the fridge to cool.
Store in an airtight container