- 200 g shredded coconut
- 4 egg whites
- 200 g sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 100 g chocolate
baking sheet, oven, plastic wrap, large bowl, parchment paper, small pot, small bowl
Pre-heat oven to 170°C/ 350°F. Distribute shredded coconut over baking sheet evenly and roast in oven for approx. 4 min., or until golden brown.
In a large bowl, beat egg whites, sugar, vanilla extract and salt. Add toasted coconut and combine. Cover bowl with plastic wrap and place in fridge for approx. 1 hr.
Form coconut mix into 20 small balls and distribute over a parchment-lined baking sheet. Transfer to oven at 170°C/350°F for approx. 15 min. The macaroons should be lightly browned and still a bit soft. Take out of oven and set aside to cool.
Break up chocolate and melt in a heatproof bowl set over a pot of simmering water. Carefully remove macaroons from baking paper and partially dip in chocolate. Place on parchment paper to dry for approx. 1 hr., then enjoy!
Afraid of the mess? Don't be!
After you've finshed your moment you don't need to worry about the dirty dishes.
With Somat even thoughest dirt like grease and burnt-in is removed, so your dishes get easily clean again.