Chocolate-Drizzle Coconut Macaroons |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Dairy free, Nut free and soy free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$0.25 Ingredients:
2 egg whites |
1/2 cup caster sugar |
100 g dairy free chocolate |
2 cups shredded coconut |
Directions:
1. Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
2. Beat egg whites in a large bowl until stiff peaks form.
3. Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
4. Finely grate half the chocolate and fold into egg-white mix with coconut.
5. Drop generous teaspoons onto tray, allowing some space for spreading.
6. Bake for 13-15 rains, until pale golden and firm. Cool on tray.
7. Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.
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