Coconut Macaroons

I will never be able to think of coconuts without comical images of my Dad, ever again! Last year when he came to visit us in Australia, we took a side trip up to Carins. The excitement and determination on his face while trying to open this coconut with a rock on the beach was hilarious! He was soooo proud of himself when he finally got it open. We all gnawed on a piece of it while while strolling down the beach that afternoon. I'll always remember that trip and that coconut!

ENJOY!

Coconut macaroons

• 3 cups shredded coconut


• 4 egg whites, room temperature


• 1/4 tsp salt


• 1 cup caster (superfine) sugar


• 2 tsp vanilla essence


• ½ tsp cream of tartar
• 1 /2 cup dark chocolate
  

Macaroons:

1. Preheat oven to 170°C (335°F). Line 3 large baking trays with non-stick baking paper. Spread the coconut over 2 of the trays and cook in preheated oven, tossing occasionally, for 3-4 minutes or until lightly toasted.

2. Use electric beaters or mixer to whisk the egg whites, cream of tartar and salt together in a large bowl until soft peaks form. Add the sugar a spoonful at a time, whisking after each addition. Whisk for a further 2 minutes or until mixture is thick and glossy.

3. Add the vanilla essence and whisk to combine. Add the toasted coconut and use a large spatula or spoon to fold in until just combined.

4. Spoon tablespoonful of mixture onto lined trays, leaving about 2cm between each. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until light golden and firm. Set aside for 5 minutes before transferring to wire racks to cool completely.

5. Fill a pan half way with water and bring to a boil. In a heat proof bowl, set over boiling water and turn off heat. Let stand for 2 mins and stir until smooth. with a spoon, dip in chocolate and drizzle back and forth over macaroons.