Coconut & Chocolate Macaroons

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!