4 Ingredient Coconut Macaroons
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
4 Ingredient Coconut Macaroons
Prep Time10 Minutes
Servings12
Cook Time20 Minutes
Ingredients
3 egg whites
1 tbsp maple syrup
160g (2 cups) desiccated coconut
200g dark chocolate
Directions
INGREDIENTS
- 3 egg whites
- 1 tbsp maple syrup
- 160g (2 cups) desiccated coconut
- 200g dark chocolate
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the egg whites and maple syrup to a mixing bowl, then using a hand mixer whip until they are light and stiff.
- Fold in the desiccated coconut until it is fully combined with the egg mixture.
- Using an ice cream scoop, divide the mixture into 12 evenly-sized cookies. Then bake for 15-20 minutes until golden brown. Remove from the oven and leave to cool fully.
- Melt the chocolate in a bowl over a saucepan of hot water. Dip each macaroon into the chocolate. When finished, drizzle over the leftover chocolate, then leave to set until the chocolate is set.
- Store in the fridge until ready to eat, then enjoy!
10 minutes
Prep Time
20 minutes
Cook Time
12
Servings
Recipe
INGREDIENTS
- 3 egg whites
- 1 tbsp maple syrup
- 160g (2 cups) desiccated coconut
- 200g dark chocolate
METHOD
- Preheat oven to 180ºC/350ºF.
- Add the egg whites and maple syrup to a mixing bowl, then using a hand mixer whip until they are light and stiff.
- Fold in the desiccated coconut until it is fully combined with the egg mixture.
- Using an ice cream scoop, divide the mixture into 12 evenly-sized cookies. Then bake for 15-20 minutes until golden brown. Remove from the oven and leave to cool fully.
- Melt the chocolate in a bowl over a saucepan of hot water. Dip each macaroon into the chocolate. When finished, drizzle over the leftover chocolate, then leave to set until the chocolate is set.
- Store in the fridge until ready to eat, then enjoy!