Coconut Macaroons

Not to be confused with the pretty but (kind of) pointless French Macaron, these macaroons are like little moist clouds of deliciousness.

They take mere minutes to whip up and due to their snowball appearance are very apt for this time of year. A welcome respite from mince pies, make these your new Winter treat! 

Ingredients (makes around 8)

2 large egg whites

One drop of vinegar

Pinch of salt

50g ground almonds

80g sugar (granulated is fine) 

250g desiccated coconut

1 tsp vanilla essence

To decorate 

100g milk or dark chocolate 

Method

Preheat oven to 180 degrees (fan) and grease a baking tray. 

In a large mixing bowl and using an electric hand whisk, whisk the egg whites until frothy.

Add the drop of vinegar and then start to whisk in the sugar (around 20g at a time) until it is all combined and the meringue can form stiff peaks.

Add the vanilla essence, salt, almonds and combine until the mixture is sticky. 

Using slightly damp hands, roll the mixture into around 8 golf ball sized portions.

Place on the greased oven tray and bake for around 18-20 minutes, until the tops of the balls are golden. Allow to cool.

Melt the chocolate in a bain-marie. Using a fork, drizzle the chocolate over the macaroons and allow harden.