If you like coconut you’ll love these! Toasted and crunchy on the outside, moist in the middle along with a chocolate bottom.
14oz dessicated coconut
7/8 cup/7oz condensed milk (not evaporated!)
1 tsp vanilla extract
the white from 2 large eggs
1/4 tsp salt
Preheat the oven to 160C/gas 3. Set oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.
In a separate bowl, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.
If dipping the macaroons in chocolate, melt the chocolate either in the microwave or over a saucepan of hot water. Dip the bottom of the macaroons in the chocolate then place them on baking parchment and place in the fridge until set.