These golden little coconut macaroons are probably the sweetest you’ll ever taste thanks to the addition of white chocolate chips and a milk chocolate dip.
The Home Economics Bit
Did you know?
There are a number of factors to consider when whisking egg whites to ensure that aeration is successful. The successful aeration of egg whites is a key factor in many recipes (including meringues, pavlova and macaroons). The following guidelines should be followed to ensure the successful aeration of egg whites:
- Use eggs at room temperature: It is easier to separate egg whites from egg yolks if the eggs are at room temperature. If even a small amount of egg yolk gets into the mixing bowl with the egg whites, the whites may not aerate as desired (due to the presence of fat in the yolk).
- Use the freshest eggs you can find: Simply put; the fresher the egg white, the better the aeration.
- Equipment should be spotlessly clean: The mixing bowl and whisk must be spotlessly clean to ensure successful aeration. Even a trace of residual grease/fat will prevent the egg whites from reaching the desired aerated consistency.
Gluten Free Double Chocolate Coconut Macaroons
Sensationally sweet gluten free coconut macaroons, packed with white chocolate chips and dipped in milk chocolate.
Ingredients
- 2 large egg whites
- 80 g vanilla sugar
- 150 g desiccated coconut ensure gluten free
- 1 tsp vanilla extract
- Pinch of salt
- 100 g white chocolate chips
- 200 g milk chocolate melted
Instructions
- Whisk the egg whites and the vanilla sugar together in a large (spotlessly clean) bowl for 2-3 minutes until light and fluffy; the mixture should hold the figure of '8'.
- Gently fold in the desiccated coconut, white chocolate chips, pinch of salt and vanilla extract until evenly combined.
- Leave the mixture to stand for 10 minutes.
- Meanwhile, preheat the oven to 170C/150C fan/gas 3½, and line a flat baking tray with baking parchment.
- Using a tablespoon, scoop up evenly sized amounts of the macaroon mixture and dollop neatly onto the prepared baking tray. Leave at least 4cm between each scoop of mixture.
- Bake for 18-20 minutes until golden in colour.
- Leave to cool fully on the baking tray (this will help the macaroons to set).
- Meanwhile, melt the milk chocolate.
- Once cool, dip the base of each of the macaroons in the melted milk chocolate and place upside down on a plate/tray until the chocolate has set.
- Once the chocolate has set, drizzle some more milk chocolate on top to decorate if you wish.