Chocolate Coated Coconut Macaroons
Makes 35-40 Tablespoon sized macaroons.
3 egg whites
1 1/4 cups caster sugar
1 tsp grated lemon rind
2 Tblsp corn flour, sifted
3 Cups desiccated coconut
125g dark (semi sweet) chocolate, melted
Preheat oven to 160C. Line two oven trays with baking paper. Place egg whites in a large bowl. Using electric beaters, beat egg whites until firm peaks form. Add sugar, beating constantly until mixture is thick and glossy. Add rind and beat until combined. Add corn flour and coconut. Using metal spoon, stir until just combined. Drop tablespoonful of mixture onto prepared baking trays. Each macaroon should be about 3 cm apart. Bake on top shelf of oven for 15-20 mins or until golden. Cool macaroons on trays. Dip half of each macaroon into the melted chocolate. Allow to set before serving.
These Macaroons were quick and easy. I added a few drops of vanilla to replace the lemon and it worked well. This seems like a recipe that could be easily changed up to add your own unique flavors.