This is a really simple coconut macaroon recipe that is naturally gluten and wheat free.
- 2 large free range eggs
- 225g desiccated coconut
- 150g caster sugar
- 100g milk chocolate
- 50g dark chocolate
Line 2 baking trays with baking paper. In a large bowl, beat the eggs well – I like to use an electric hand whisk. Stir in the coconut followed by the sugar.
Allow the mixture to stand for around 20 minutes. Dip clean hands in some cold water and shape mixture into 16 balls using your hands.
Place on the baking trays and bake in a preheated oven 180°C, 160°C fan, 350F, gas mark 4 for 25-30 minutes or until golden.
Remove from the trays and cool the macaroons on a wire rack.
In a bowl over a pan of barely simmering water, melt the chocolate. Once the macaroons are cool, drizzle the melted chocolate over the top.
Store in an airtight container.