← Nouns Cooking · Bakery

Ingredients

• 250 g desiccated or sweetened shredded coconut
• 200 g sweetened condensed milk
• 1 tsp Vanilla extract
• 2 large egg whites
• ¼ tsp Salt
• 100 g dark chocolate, to dip (optional)

Method

1. Heat the oven to 160°C (140°C fan, 325°F) and line a large baking tray with baking paper.
2. Mix the coconut, condensed milk and vanilla in a bowl until evenly sticky.
3. Whisk the egg whites with the salt in a clean bowl until they hold firm peaks, then fold them gently into the coconut mixture.
4. Scoop 20 heaped tablespoons onto the tray, about 3 cm apart, and pinch each one into a rounded mound.
5. Bake for 20–25 min, until the tops and bottoms are golden brown. Cool on the tray; they are fragile while warm.
6. If you like, melt the chocolate, dip the base of each macaroon, set them back on the paper and leave until the chocolate sets.

Tips

• Check the labels if you need them strictly gluten-free: some dark chocolate is made in the same place as wheat products.
• Watch them in the last 5 min; coconut goes from golden to burnt quickly.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef King Arthur Baking BBC Good Food