These coconut macaroons are extremely easy to make and they're also gluten free. With just 5 ingredients (well 6 if you count the chocolate), they're definitely a no fuss summer treat that you'll enjoy. Crispy skin, gooey creamy dense inside, super yum!
1cupsemisweet chocolate(100 g), melted for dipping and drizzles
Here We Go!
Add all wet ingredients into a bowl and whisk everything together until you get a thick mixture. This will take a few minutes so use a handheld whisk. Now simply add in the coconut and fold everything together using a spatula.
Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown, at middle rack with fan off. Remove from the oven and leave to cool completely on a rack.
Melt chocolate in a bowl, in a microwave or using bain marie method. Take 2-3 tbsp and place in a piping bag. Dip the bottom of the macaroons in the chocolate in the bowl and place them on a tray with parchment paper. Drizzle the top with more chocolate from the piping bag.
Leave for it to set (if you can wait that long) and enjoy!
Use spoon and level method when measuring the desiccated coconut (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Refer to my post above for tips on how to get it right