Makes around 15
"Love coconut? Well, this sweet treat is right up your street. Perfectly dipped in dark chocolate, they are the perfect indulgent snack for after dinner, or a crowd-pleaser at parties."
First off, you’ll need to separate your eggs, so you’re just left with the egg whites.
In a large bowl, whisk together the egg whites and caster sugar until they’re light and frothy, and the sugar has dissolved (usually 2-3 minutes). Add in the coconut and stir until combined. Leave to stand for 10 mins.
Heat the oven to 170C/150C fan/gas 3 and prep a baking tray by lining it with baking parchment. Then, use a teaspoon to scoop up the mixture and roll into compact peaks, before arranging on the prepared baking sheet.
Bake for 10-12 mins until golden, and then leave on the baking sheet to cool completely.
Melt the chocolate in a heatproof bowl over a pan of simmering water, (making sure the bowl doesn't touch the water), or in short 20-second bursts in the microwave.
Finally, dip the bottom of each macaroon into the chocolate, wiping away any excess. Re-arrange all the macaroons on the baking parchment and pop them in the fridge for 20 minutes to set.