These dark chocolate dipped macaroons have been a huge favourite among friends and family, and it’s a recipe that I originally got from The Sprouting Seed blog here, but I have changed it to create my own take on it.
Do give it a go! As I said, people I give this to cannot get enough of it, and they keep asking me: “When are you going to make me more?!”
- 2 large egg whites
- 2½ cups desiccated coconut
- ¼ cup local honey
- 1 tsp vanilla
- pinch of unrefined sea salt
- Preheat oven to 160 C and line a tray with baking or parchment paper.
- In a large bowl, whisk together egg whites, honey, sea salt and vanilla.
- Once combined, add in shredded coconut and mix with your hands until well combined. When mixing sticky ingredients with your hands, it helps to wet your hands with cold water. The ingredients will stick less!
- Using a tablespoon, grab some of the mixture and scoop it into your hands, then make a tiny 'ball' out of it. Make sure there are no cracks otherwise the macaroon may easily break apart later when you pick it up.
- Now place the macaroon balls on the baking sheet, making sure that there is enough space between them.
- Bake in the oven until the edges of the macaroon are golden (for about 10-15 minutes). Let cool on a wire rack.
- Melt some dark chocolate with double cream in the microwave to make a think chocolate sauce. It's very important to make sure the sauce is nice and smooth, you may need to adjust the amount of chocolate or double cream to reach that consistency. I sometimes also add honey to sweeten the chocolate a little.
- Once the macaroons are cooled, take a single macaroon and dip it in the melted chocolate. Place the macaroon on an empty plate, and repeat this for all of them making sure there is adequate space between them.
- Place the plate in the fridge to cool the macaroons down. The chocolate coating will soon thicken and harden around the macaroons.
- I like to add extra flavours like tangerine and mint to the chocolate by using various essences.