The gluten-free nibbles are a perfect addition to any afternoon tea!
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Yields:
12
Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
Cal/Serv:
80
Ingredients
1
large egg white
30g
caster sugar
1/4tsp.
vanilla bean paste
75g
desiccated coconut
75g
dark chocolate
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and line a large baking sheet with baking parchment.
Step 2In a medium bowl and using a handheld electric whisk, beat the egg white until it holds stiff peaks. Gradually beat in the sugar, whisking until the meringue is thick and glossy. Beat in the vanilla.
Step 3Using a spoon, mix in the desiccated coconut. Scoop tbsps of the mixture on to the lined sheet, spacing slightly apart. Bake for 10-12min, or until lightly golden. Leave to cool completely on the sheet.
Step 4Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool slightly.
Step 5Once the macaroons are cool, carefully dip the bases in the chocolate and place back on the lined sheet, chocolate down. Drizzle over some more chocolate in a zigzag pattern and chill until set. Serve.
TO STORE:
Once set, keep in an airtight container at room temperature for up to 3 days.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
