Coconut Macaroons Dipped in Chocolate
Ingredients:
50g butter
200g shredded coconut
2 eggs
1dl sugar
50-100g black chocolate
You might want to double these like I did to get around 24 macaroons!
Preheat the oven to 175°C.
Melt the butter. Crack the eggs into a bowl with the sugar and mix together. Add the shredded coconut and the melted butter and mix well. Let stand for 10 minutes, and don’t worry if it looks yellow!
Mould the batter using two spoons (or your hands) and shape into about 30 small peaks (or less if you want big ones) on a baking sheet or a non-stick baking tray.
Melt the chocolate (I do this in the microwave with a bit of water). With a spoon, cover the bottom of each macaroon with a layer of chocolate and place them upside down on a plate. Set in the fridge so that the chocolate hardens.
Take the macaroons out of the fridge 10 minutes before serving/gobbling down to keep them from being too hard and cold. They should be nice and moist in the middle and the chocolate should make them taste a little like Bounty bars (but so much better, obviously). Enjoy and let me know if you make them!
