Coconut Macaroons With a Chocolate Topping

READY IN: 30mins




  • Preheat oven to 160°C Line a big tray with baking paper.
  • Place egg whites in a bowl and beat with an electric beater until soft peaks form.
  • Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
  • Add the grated rind and beat till it is just mixed.
  • Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
  • (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
  • Cool macaroons and then dip half into the melted chocolate.
  • Allow the chocolate to set before serving.