
These chewy, golden coconut macaroons are incredibly simple to make and feature a decadent dark chocolate base. Perfect for afternoon tea or a sweet holiday gift, they offer a delightful crunch on the outside with a soft, moist center.
In a large mixing bowl, whisk the egg whites and caster sugar together for about 2-3 minutes. Continue until the mixture is light and frothy and the sugar has completely dissolved.
Stir in the desiccated coconut, vanilla paste, and a pinch of salt until well combined. Let the mixture rest for 10 minutes to allow the coconut to hydrate.
Preheat your oven to 170°C (150°C fan/gas mark 3.5). Line a large baking sheet with parchment paper.
Scoop rounded teaspoonfuls of the mixture and roll them into compact balls. Arrange them on the prepared baking sheet, leaving enough space between each macaroon.
Bake for 10-12 minutes or until the macaroons turn a beautiful golden brown. Transfer to a wire rack and let them cool completely.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn't touch the water) or in the microwave using short 20-second bursts.
Dip the bottom of each cooled macaroon into the melted chocolate, wiping off any excess. Place them chocolate-side up on parchment paper and refrigerate for 20 minutes until set. Use any leftover chocolate to drizzle zigzags over the tops if desired.
For a more uniform shape, use a small cookie scoop. If the mixture feels too dry to roll, add a teaspoon of water. These macaroons are naturally gluten-free, making them a great option for guests with dietary restrictions. Store in an airtight container for up to 5 days.




