Coconut & Chocolate Macaroons

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Coconut & Chocolate Macaroons


To make around 40 Coconut & Chocolate Macaroons, you will need:

  • 2 egg whites at room temperature
  • Pinch of salt
  • 400g condensed milk
  • 400g shredded coconut
  • 200g dark or milk chocolate


Preheat oven to 150ºC (fan-assisted 130ºC). Line two baking trays with baking paper. Set aside.

In a mixing bowl, beat egg whites and salt until it looks frothy, roughly 2 minutes. Fold in condensed milk until combined.

Fold in coconut until well combined.

Using a tablespoon, form macaroons into mounds about 2cm apart.

Bake macaroons for 15-20 minutes until they are golden. Allow to cool.

Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). You can use whichever chocolate you prefer.

Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch the water (or it will overheat). Stir with a metal spoon until melted and then use the spoon to drizzle the chocolate over each macaroon.


Author | admin Comments | 0 Date | July 30, 2017

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