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Recipe by Barney Desmazery

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1. Heat the oven to 180C/fan 160C/gas 4. In a clean bowl, whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy. Sift in the flour, then fold into the egg whites with the coconut until completely combined.
2. Using an 8cm pastry cutter, squash spoonfuls of the mixture onto a baking tray lined with non-stick baking paper or silicone plastic sheets - you may need to do this in two batches. Bake for 15-18 mins until golden around the edges and just starting to brown on top. Leave to cool, then transfer to a rack.
3. While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Cover the smooth side with chocolate and leave to set in the fridge. The macaroons will keep in an airtight container for 2 days.

Per serving

206 kcalories, protein 2g, carbohydrate 30g, fat 10 g, saturated fat 7g, fibre 2g, salt 0.03 g

Latest comments and suggestions

• yummimummy

  21 February 2008

  yummimummy rated and commented on this recipe

  

  i used packet coconut - although a bit dry when baked everyone seemed to love them - i would use milk chocolate and perhaps some golden syrup ( little ) to keep moist next time

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• Nona

  17 May 2008

  Nona rated and commented on this recipe

  

  Very sweet. Coconut took a long time to skin and grate. Would use food processor to chop this next time.

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• TLR

  02 July 2008

  TLR rated and commented on this recipe

  

  I had to use 2 egg whites, but very pleased with the results.

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• pauline

  19 July 2008

  pauline rated and commented on this recipe

  

  Quite nice will use less sugar next time, couldnt be bothered to use fresh coconut used packet and only used 100grams which was all i had in the house.I liked the sugestion using syrup might try that next time.

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• derekgarn

  26 January 2009

  derekgarn commented on this recipe

  would agree this mix is dry, its usually about 4 egg whites to 200g sugar, so would cut down on the sugar a bit. could also add some golden syrup and so dried chopped cranberrys

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• Terri's

  23 March 2009

  Terri's commented on this recipe

  Definitely needs more than one egg white for the amount of sugar involved. I had to add 2 just to get the mix to work. I'd cut down on the sugar next time also, but easy to make. Used packet coconut as fresh coconut not easy to come by round here but that seemed to work fine.

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• Terri's

  23 March 2009

  Terri's rated this recipe

  

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Ingredients

• 1 egg white
• 200g caster sugar
• 4 tbsp plain flour
• 200g coarsely grated fresh coconut (about 1 coconut in total)
• 150g bar dark chocolate , chopped

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 30 mins

Ingredients

• 1 egg white
• 200g caster sugar
• 4 tbsp plain flour
• 200g coarsely grated fresh coconut (about 1 coconut in total)
• 150g bar dark chocolate , chopped

Per serving

206 kcalories, protein 2g, carbohydrate 30g, fat 10 g, saturated fat 7g, fibre 2g, salt 0.03 g

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