ALL · Cakes and Biscuits · Snacks and nibbles

Chocolate Coconut Macaroon Biscuits

I first saw this recipe on Pumpernickelandrye, they looked far too good not to give them a try…………………oh and how I was right, they were delicious, light and very moreish. A very simple recipe that packs flavour and satisfaction. Perfect with a cuppa. (or as my boyfriend says ‘perfect on their own too!’ lol!)

They are more like a biscuit or cookie with a little crunch.

Makes 12

80g Granulated Sugar

3 tbsp plain flour

1/4 tsp salt

200g shredded coconut

3 egg whites

1 tsp almond extract

100g chocolate chips

 

  1. Preheat oven to 160 deg.
  2. In a bowl mix sugar, flour and salt together then add the coconut.
  3. In a separate bowl whisk together the egg whites and almond extract until foamy but not too stiff.
  4. Pour the egg mixture into the dry mixture and combine until moist.  20180217_153025
  5. Lay parchment paper onto a baking sheet and take 1 heaped tbsp of the mixture and place onto sheet.                                                                                             20180217_153750
  6. Bake in oven for about 20 minutes.                                                               20180217_153850
  7. Meanwhile, melt the chocolate drops in a microwave dish for about 30 seconds intervals until melted.                                                                                             20180217_163727
  8. Once macaroons have baked and cooled completely, dip each one into the chocolate to cover base and set aside. I lay back on tray upside down.
  9. Place the macaroons in the fridge for about 10-15 minutes to allow to chocolate to harden. Once hardened, remove and you can then drizzle more chocolate over the top of the bakes (if you have any left, I only had enough for 2……maybe 150g chocolate drops would be enough to do this.) Allow to harden in fridge.
  10. Serve with a lovely cuppa. Oh so Yummy!

20180217_173833           20180217_173845_00120180217_173935

 

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