Coconut Macaroons – Good Housekeeping

coconut macaroons

The gluten-free nibbles are a perfect addition to any afternoon tea

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Cal/Serv: 80

Makes: 12

Prep Time: 0 hours 15 mins

Cook Time: 0 hours 12 mins

Total Time: 0 hours 27 mins

1

large egg white

30 g

caster sugar 

1/4 tsp.

vanilla bean paste 

75 g

desiccated coconut 

75 g

dark chocolate

  1. Preheat oven to 170°C (150°C fan) mark 3 and line a large baking sheet with baking parchment.
  2. In a medium bowl and using a handheld electric whisk, beat the egg white until it holds stiff peaks. Gradually beat in the sugar, whisking until the meringue is thick and glossy. Beat in the vanilla. 
  3. Using a spoon, mix in the desiccated coconut. Scoop tbsps of the mixture on to the lined sheet, spacing slightly apart. Bake for 10-12min, or until lightly golden. Leave to cool completely on the sheet.
  4. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool slightly.
  5. Once the macaroons are cool, carefully dip the bases in the chocolate and place back on the lined sheet, chocolate down. Drizzle over some more chocolate in a zigzag pattern and chill until set. Serve.

TO STORE:

Once set, keep in an airtight container at room temperature for up to 3 days.  

Per serving:

  • Calories: 80
  • Protein: 1g
  • Total fat: 5g
  • Saturates: 4g
  • Carbs: 6g
  • Total sugars: 6g
  • Fibre: 1g

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