When it comes to treats, we think coconut with chocolate is a winning combination! Here we've replaced the refined sugar in traditional macaroon recipes with agave syrup, and honestly the added sugar is not missed.
Makes 10 BIG macaroons (or 14 smaller ones)
6 egg whites
3 cups desiccated coconut (unsweetened)
1 tablespoon agave syrup (available at most supermarkets)
70% good quality dark chocolate (we used Green & Blacks)
A drop of vanilla essence and a pinch of salt
1. Beat the egg whites until fluffy. Don't worry too much about forming peaks as you would with meringue, (they just need to be frothy).
2. Add a drop of vanilla essence and a pinch of salt, followed by the coconut.
3. Mix it all together, then add the agave syrup, continuing to mix. The mixture will start to feel thicker as the coconut absorbs the egg whites.
4. Line a baking tray with baking paper and spoon out 10 (if going for big macaroons) dollops of the mixture. A little trick - use a 1/4 cup measurer for this part if you want perfect dome shaped macaroons - the cup shape helps mould the mixture.
5. Pop the tray into the oven for 10-12 minutes - when the macaroons are looking golden on top but not yet burnt. It's important to not overcook them as they'll dry out.
6. Allow the macaroons to completely cool before adding the chocolate layer. Once cooled, melt the chocolate in a bowl in the microwave or over a saucepan of boiling water.
7. Once you have your melted chocolate, dip each macaroon into the chocolate so you have a thick layer on the bottom of each.
8. Place each macaroon back on to the baking tray as you go. Once all of them have been dipped, pop in the fridge for 10 minutes to set.
9. Enjoy!
