Coconut Macaroons

• egg whites↗2
• granulated sugar↗80g g
• dried coconut flakes↗200g g
• vanilla paste↗1tsp tsp
• dark chocolate↗90g g

Step-by-step instructions

1. 1

   Whisk egg whites and granulated sugar in a large bowl for 2‑3 minutes until the mixture becomes light and fluffy and the sugar dissolves. Add the dried coconut flakes, a pinch of salt and vanilla paste, then mix until homogeneous. Let stand for 10 minutes.

2. 2

   Pre‑heat the oven to 170 °C/150 °C fan/gas 3½. Line a baking tray with parchment paper. Drop spoonfuls of the mixture onto the tray, forming compact balls, and spread them out. Bake for 10‑12 minutes until golden.

3. 3

   Leave on the tray to cool completely. Melt the dark chocolate in a heat‑proof bowl over a saucepan of simmering water, making sure the bowl does not touch the water, or melt in short 20‑second bursts in the microwave. Transfer the melted chocolate to a small bowl, then dip the bottom of each cooled coconut macaroon into the chocolate and tap off excess. Arrange them on parchment with the chocolate side up, then refrigerate for 20 minutes or until set. If desired, use any leftover chocolate to drizzle decorative zig‑zags, then let set.