To make around 40 Coconut & Chocolate Macaroons, you will need:
- 2 egg whites at room temperature
- Pinch of salt
- 400g condensed milk
- 400g shredded coconut
- 200g dark or milk chocolate
Preheat oven to 150ºC (fan-assisted 130ºC). Line two baking trays with baking paper. Set aside.
In a mixing bowl, beat egg whites and salt until it looks frothy, roughly 2 minutes. Fold in condensed milk until combined.
Fold in coconut until well combined.
Using a tablespoon, form macaroons into mounds about 2cm apart.
Bake macaroons for 15-20 minutes until they are golden. Allow to cool.
Roughly chop the chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate). You can use whichever chocolate you prefer.
Half-fill the saucepan with water and bring to a simmer. Place the bowl on top, making sure it doesn’t touch the water (or it will overheat). Stir with a metal spoon until melted and then use the spoon to drizzle the chocolate over each macaroon.
Once the chocolate has set, serve and enjoy!