Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
Ingredients
- Makes 2 ½ dozen cookies
3 large egg whites at room temperature
200 g granulated sugar
1 tbsp cornstarch
1 tsp vanilla extract
40 g cocoa powder (sifted)
2 ½ cups sweetened flaked coconut
Log in to watch this premium content and more!
Episode 9: Chocolate Coconut Macaroons
These sweet cookies are not the French style or macarons made from egg whites and ground almonds. These macaroons are almost candy-like, crispy on the outside and chewy and sweet inside, and are packed with grated coconut.
- Medium
- 15 min
- 20 min
- 15 min
- 2 steps
- 6 Ingredients
- Medium
- 2 steps
- 6 Ingredients
- 15 min
- 20 min
- 15 min
Instructions
-
Preheat oven
- Preheat the oven to 160 °C (325 °F) and line 2 baking trays with parchment paper.
-
Beat egg whites
- Whisk the egg whites with the sugar by hand in a large bowl for about a minute, until the sugar is almost dissolved and the mixture is frothy (but not a meringue).
- Whisk in the cornstarch and vanilla and then whisk in the cocoa powder until fully incorporated. Stir in the coconut with a spatula.
-
Bake macaroons
- Use a small ice cream scoop to portion the macaroons onto the prepared baking tray, leaving 5 cm (2-inches) between them (they will spread a little as they bake). Bake the macaroons for about 20 minutes, until the surface looks set.
- Leave the cookies on the tray to cool completely (they are very fragile when hot).
Plate and Serve!
The cookies can be stored in an airtight container for up to a week
Reviews
{{formErrorMessage}}
Show more reviews