Coconut macaroons in white chocolate

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Today I want to share a recipe to use up egg whites that are sometimes left over from other dessert recipes. This time we'll prepare flavourful, soft coconut macaroons, decorated with white and dark chocolate.

 

Soft, almost creamy interior is pleasantly sweet, and combines flavours of coconut and almonds perfectly. Everything is covered by pleasantly crispy white chocolate, interspersed with dark chocolate patterns. A simple and quick to make dessert that is useful when you have some extra egg whites in your fridge - especially if you've made some doughnuts recently!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 3 large egg whites at room temperature
  • 80 g sugar
  • 1 tsp almond extract
  • 225 g desiccated coconut
  • 250 g white chocolate
  • Dark chocolate, for decoration

Method

  1. Pour three large egg whites at room temperature into a large bowl. Beat them with an electric mixer until mixer beaters start leaving visible marks in the foam. Once you've got the right texture start adding 80 g fine white sugar to the egg whites. Do it slowly, a tablespoon at a time, and beat the egg whites well before adding the next batch. Adding sugar this way you'll be confident it will dissolve in egg whites without a problem.
  2. Once you've used up all sugar, add about a teaspoon of  almond extract and stir through the egg whites shortly until extract is evenly distributed. Set the mixer aside - we won't need it anymore.
  3. Add 225 g desiccated coconut to the egg whites. Do it in three batches, a few tablespoons at a time, and stir it in with a spatula. Once you've added all coconut the dough will become very thick and compact. It's nothing to worry about: we want the egg whites to mostly bring the coconut together and make it possible to form the cookies.
  4. Shape the coconut cookies. I'm using a small ice cream scoop. I'm scooping up a bit of dough and squeezing it as tightly as possible. Arrange the cookies on a baking tray lined with baking paper. You can also portion out the dough with a regular tablespoon and shape the cookies with your hands.
  5. Bake the coconut macaroons in an oven preheated to 180 deg C, no fan, for 10-15 minutes, until they become beautiful and golden. I'm taking out my cookies after 15 minutes and setting them aside, still on the baking tray, to cool completely. Hot cookies are very soft, so it is easy to damage then. Because of this, don't take them off the baking tray until cool. About an hour should be enough.
  6. All we need to do next is decorate the cookies! Melt 250 g white chocolate in a microwave oven or water bath. Submerge each cookie in melted chocolate, trying to cover the whole top and sides, leaving the bottom clean. Put covered coconut macaroons onto a chopping board lined with baking paper.  Decorate them with a bit of dark chocolate. I'm melting dark chocolate and transferring it into a piping bag. I'm squeezing out dark chocolate directly onto the cookies, creating irregular patterns. Put the decorated cookies into a fridge for about one hour, for chocolate to set.
  7. Enjoy!

Approximate nutritional value

100 g

  • 471 kcal
  • Carbs: 33 g
  • Fat: 34 g
  • Protein: 6 g
  • Fibre: 6 g

1 coconut macaroon (assuming 17 macaroons)

  • 186 kcal
  • Carbs: 13 g
  • Fat: 14 g
  • Protein: 3 g
  • Fibre: 2 g

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