Coconut Macaroons With A Chocolate Topping – a delicious recipe with egg whites, caster sugar, lemon rind, cornflour, coconut, chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 160u00b0C Line a big tray with baking paper.
2
Place egg whites in a bowl and beat with an electric beater until soft peaks form.
3
Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
4
Add the grated rind and beat till it is just mixed.
5
Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
6
(DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
7
Cool macaroons and then dip half into the melted chocolate.
8
Allow the chocolate to set before serving.
547
kcal
Calories
17
g
Fat
88
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 egg whites, 1 1/4 cups caster sugar (as fine as you can get), 1 teaspoon grated fresh lemon rind, 2 tablespoons cornflour (cornstarch), and more.
Yes, Coconut Macaroons With A Chocolate Topping falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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