So here is one of our recipes from the magazine…. enjoy baking the light and fluffy coconut macaroons with chocolate base.
3 eggwhites, at room temperature
330 g caster sugar
1/2 tsp vanilla extract
170 g desiccated coconut
Zest of 1 lemon
150 g dark chocolate, melted
Preheat oven to 180 degrees Celsius.
Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form. Add the sugar in batches, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula. Add the lemon zest and coconut, in batches, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.
Spoon 2 teaspoonful of batter on a baking tray lined with greased baking paper. Bake in the oven for 10–12 minutes, or until the macaroons are lightly browned.
Gently remove from the baking paper immediately and cool on wire racks. Once cooled dip macaroons in melted chooclate and let set on a wire rack.