Recipe - Coconut Macaroons

I love coconut and I love condensed milk so this recipe might just be one of my favourites. Crisp on the outside and chewy in the middle these macaroons are quick to make and keep for while (if they last that long!)

Ingredients

400g sweetened shredded coconut
200ml condensed milk
1 teaspoon vanilla extract
2 large eggs whites
120g milk chocolate

Method to the Madness

Preheat the oven to 160°C. Line two trays with baking paper.

In a medium bowl, mix together the shredded coconut, condensed milk and vanilla extract.

Separate the yolks and whites carefully!

  
In the bowl of an electric mixer, beat the egg whites until stiff peaks form.

Fold the egg whites into the coconut mixture.

Using two spoons, form heaped tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart.

Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.

Melt the chocolate in the microwave, stopping and stirring every 30 second intervals so it doesn't burn. Dip the bottoms of the macaroons in the chocolate and return upside down to the trays.

Place the macaroons in the refrigerator for 30 minutes so the chocolate to sets then eat the whole lot with a cup of tea.

C x