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
- 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
- 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.