• 3-4 sheets of rice paper
  • 100g dessicated coconut
  • 100g caster sugar
  • 2 (medium-sized) egg whites
  • 1tbsp plain plour
  • 1 pinch of salt
  • 1tsp vanilla extract
  • 75g dark chocolate


  • STEP 1
    Preheat oven to 160C/fan.
  • STEP 2
    Line a baking tray with greaseproof paper and then the rice paper
  • STEP 3
    Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.
  • STEP 4
    Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
  • STEP 5
    Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.

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A star rating of 4.7 out of 5.40 ratings