Ingredients
-
3
-
1 1/4
-
1
-
2
-
3
-
125
-
-
-
-
-
-
-
-
-
Directions
Coconut Macaroons With a Chocolate Topping, Yummy Yummy treat for coconut and chocolate fans taken from the Family Circle cookery encyclopedia I like the addition of the rind in this one , This were so good I’ve never really liked macaroons; but I had some egg whites I had to use up The lemon zest in these make them so delicious I will be making these often from now on I also drizzled chocolate instead of dipping I put the chocolate into a ziptop bag and let it sit in some hot water for a bit Dry the bag, snip a corner and there you go Oh, and a little note for others: 160C is about 325F Try these you won’t be disappointed! Thank you!
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Steps
|
1
Done
|
Preheat Oven to 160c Line a Big Tray With Baking Paper. |
|
2
Done
|
Place Egg Whites in a Bowl and Beat With an Electric Beater Until Soft Peaks Form. |
|
3
Done
|
Add the Sugar Slowly and Continue Beating Till Mixture Appears Thick and Shiny and the Sugar Is Completely Dissovled. |
|
4
Done
|
Add the Grated Rind and Beat Till It Is Just Mixed. |
|
5
Done
|
Add the Coconut and the Cornflour and Stir With a Metal Spoon Till They Are Just Incorporated Well Into the Mixture. |
|
6
Done
|
(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
Done
|
Cool Macaroons and Then Dip Half Into the Melted Chocolate. |
|
8
Done
|
Allow the Chocolate to Set Before Serving. |
