Chocolate Macaroons

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  • 200g dark chocolate, chopped
  • 2 egg whites, at room temperature
  • pinch of salt
  • ½ cup caster sugar
  • ½ teaspoon vanilla essence
  • 2 ½ cups thread coconut
  • ½ cup chocolate chips



Preheat the oven to 170 C
Melt chocolate over a pot of simmering water, stir until smooth
and then allow to cool. Beat egg whites and salt until stiff peaks form,
gradually add the sugar continuing to beat the egg whites until smooth and
glossy. Fold the chocolate and vanilla into the egg whites and then the
coconut and chocolate chips. Place spoonfuls on a tray lined with baking
paper and cook for 20 minutes. Cool on a wire rack and store in an airtight



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