Looking for a use for your leftover egg whites? This coconut macaroons recipe gives you the perfect opportunity and is both delicious and simple.
- 2 egg white(s) (free range)
- 100g white caster sugar
- 150g dessicated coconut
- 1 lime zest (grated)
- 100g dark chocolate
1Preheat the oven at 180°C (160°C fan, gas mark 4).
2Mix the egg whites, caster sugar and desiccated coconut together with a fork to make a soft paste. Stir in the lime zest if you choose to use this ingredient.
3Shape into 8 small mounds on a parchment lined baking tray and bake for 12 minutes until just very lightly browned.
4Melt the dark chocolate and once the macaroons are fully colled dip the bases into the chocolate. Allow to set on greaseproof paper. Drizzle with the remaining chocolate over the top of the macaroons. These cakes will keep for 1 week in a cake tin.