Tuesday, December 15, 2009


Makes 25-45

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

1 comment:

  1. Thanks Lisa,

    The macaroons are delicious, a much enjoyed tropical Christmas treat, not too sweet, just right, with the lovely moist coconut taste of the tropics. Perfect for Christmas gifts. Thanks for the recipe. You have so many exciting recipes here, superb presentation and food photography - well done you!



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