Last week I posted a recipe for homemade ginger ice cream. Custard based ice creams are all well and good but you tend to left with several egg whites. Meringues are an obvious choice but why not ring the changes and make some coconut macaroons instead? These are far easier to make than their Gallic cousins but just as moreish.
- 150g desiccated coconut
- 80g dark chocolate
- 1tbsp cocoa powder
- 100g caster sugar
- ½ tsp almond or vanilla extract
- 2 egg whites, lightly beaten
- 50g each melted white chocolate and dark chocolate to decorate
- Place the coconut in a bowl and cover with boiling water. Leave to soak for 10 minutes.
- Put the chocolate in a separate heat proof bowl and place over a saucepan of barely simmering water.
- Drain the coconut then put it on a clean, dry tea towel. Gather the tea towel up so that you have a little coconut bundle then squeeze with all your might to remove as much moisture as possible. This may seem counter intuitive having soaked the coconut. However, you want to rehydrate the coconut without it being too wet, otherwise the macaroons will be soggy.
- Sieve the cocoa powder into a bowl. Add the sugar, almond or vanilla extract and the egg whites. Beat until combined then mix in the rehydrated coconut followed by the melted chocolate. Place in the fridge for one hour to firm up.
- Preheat the oven to 160℃. Line a large baking sheet with greaseproof paper or a silicone baking liner.
- Using two dessert spoons create small rounds of the mixture on the prepared baking sheet. Bake for 15 minutes then allow to cool on the baking sheet for at least 15 minutes before moving to a wire rack.
- To decorate the cold macaroons melt the white and dark chocolate in separate bowls. Place the macaroons on a large sheet of greaseproof paper. Using a fork for each bowl flick melted chocolate over the macaroons (releasing that inner Jackson Pollock). Leave the melted chocolate to harden at room temperature then enjoy!