Coconut macaroons with a hint of cardamom and no condensed milk. A great cookie recipe to use up any left-over egg whites. These coconut macaroons are not too sweet, crunchy on the outside, and soft in the centre, with a hint of cardamom and an extra special dark chocolate bottom. Only six simple ingredients, quick and easy to bake and look super stunning to serve for dessert or an afternoon tea.
- Desiccated coconut – 200g (about 2 cups)
- Egg whites – 2
- Castor sugar – 100g (about 1/2 cup)
- Ground cardamom – 1 tsp
- Ground almonds – 30g (about 1/4 cup)
- Dark chocolate (or milk) – 90g (about 1/2 cup)
- PREHEAT oven 180˚C, 160˚C fan
- WHIP egg whites with your electric hand beaters for about 30 seconds until slightly bubbly then slowly add a little sugar at a time, about 1 tablespoon until the egg white sugar mixture forms gentle peaks.
- ADD ground almonds, cardamom and coconut and gently fold into the eggs mixture until combined.
- CHILL for 30 minutes if your kitchen is warm and the mixture is slightly runny.
- SCOOP out using an ice cream scoop to form a ball and place it on a paper-lined baking tray. In this recipe, you make roughly 12-16 macaroons.
- BAKE for 15-20 minutes until golden brown.
- COOL then dip the bottoms in melted dark chocolate.
- MELT the dark chocolate either in the microwave for 3 x 30sec short bursts, on the stovetop in a heat proof bowl on top of a saucepan of boiling water. Be careful not to overheat as the chocolate may separate.