You may remember that we had a glut of eggs when we looked after our neighbours chickens whilst they went on holiday. Well, we had a freezer rearrange last week and realised that we had some egg whites that needed using. We also have a huge 1 kilo bag of dessicated coconut (not in the freezer!), two of the main ingredients needed for macaroons.
Seeing as it’s also Valentine’s Day we thought we’d make them a little extra special and made some coconut macaroon hearts drizzled in dark chocolate.
They probably take 10 seconds or so longer to make into hearts than the traditional dome shapes but don’t they look pretty?
If you prefer, you could also dip each heart into the melted chocolate instead of drizzling it… or omit the chocolate altogether, if you prefer.
I never realised that they were so quick and easy to make – just throw all the ingredients into a bowl, stir then spoon them on to a well greased or tray or parchment paper. A quarter of an hour in the oven, and they’re done!
- 200g/7oz dessicated coconut
- 200g/7oz caster sugar
- 4 medium-sized egg whites
- 1tbsp cornflour
- pinch of salt
- 2tsp vanilla extract
- 75g/2⅔oz dark chocolate
- Preheat oven to 150ºC/300ºF/Gas mark 2
- Line a large baking tray with greaseproof paper
- In a large mixing bowl, combine the coconut, sugar, cornflour, salt, vanilla extract and egg whites
- Form the mixture into little heart shapes using a small cookie cutter placed on the baking tray
- Bake in the centre of the oven for 15 minutes until the macaroons begin to turn golden brown Allow to cool for 5 minutes before lifting the hearts off the greaseproof on to a wire rack
- Break the chocolate up into chunks and melt by putting it into a heat-proof bowl over a saucepan of simmering water
- Lightly drizzle over the macaroons