My Chocolate Dipped Coconut Macaroons are certain to become a family favourite. Crispy and golden on the outside, soft and chewy on the inside, a classic, coconut macaroon is made a little more special by a dip in melted dark chocolate. These delicious sweet treats are naturally gluten-free and contain just five ingredients.
100g(3 ½ oz) dark chocolate - chopped into even size piecesSee Note 4
Preheat your oven to 160 degrees C (320 F).
In a medium-size bowl, and using hand-held electric beaters, beat egg whites on medium speed until soft peaks form. This means that when you lift the beaters from the whites, there is a soft peak which then droops.
Add the sugar gradually, beating continuously, until the sugar dissolves and the mixture is firm and glossy. To test, rub a small amount of the mixture between two fingers – if there is any grittiness, beat for another minute and test again until the mixture is smooth.
Add both types of coconut to the beaten whites. Using a spatula, gently fold it through until thoroughly and evenly combined.
Using a small ice-cream scoop, or a spoon, scoop the mixture into balls about 3 cm (1 inch) diameter and place on the prepared baking tray. If you wish, you can shape them using your hands. Leave a space of about 3 cm (1 inch) between them. (See Note 5)
Bake in the preheated oven for 15 – 17 minutes or until they become lightly golden. Set the baking tray aside for about 5 minutes, then carefully transfer the Macaroons to a wire rack to cool completely.
Set a small heatproof bowl over a saucepan of barely simmering water ensuring that the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until the chocolate is almost melted. Remove the bowl from the saucepan. The residual heat will melt the remaining chocolate. Stir before using. (See Note 6)You can also use a microwave. Melt the chocolate in 20 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.Set the chocolate aside to cool slightly.
Dip the base of each macaroon in chocolate and place on a baking paper-lined tray until set.If it is a hot day, place the tray in the fridge until the chocolate has set.
Store in an airtight container at room temperature for up to 5 days. If the weather is hot, it may be necessary to store them in the fridge. If storing in layers, separate them with a piece of non-stick baking paper.
I used the whites from large eggs.
If using frozen egg whites, thaw them in the fridge. To obtain the best volume when whipping, let them come to room temperature for about 30 minutes.
Desiccated coconut is the unsweetened, finely grated, flesh from dried coconut.
I used chocolate with 70 % cocoa solids. Use milk chocolate if you prefer.
The cookie scoop that I used had a volume of 15 ml or 3 teaspoons.
Take care to ensure that not a drop of water gets into the bowl, or the chocolate will seize. This means that the chocolate will become thick and grainy making it unsuitable for this recipe. The bowl and the spoon/spatula that you use must be thoroughly dry. Do not use a wooden spoon as it may contain moisture.