Though these are delicious way you shape
them, they look especially nice when they’re smooth and round on top.
Coconut macaroon
truffles
Active time
30 minutes
Total time
45 minutes plus standing
Makes
36 truffles
Tip
Though these are delicious way you shape
them, they look especially nice when they’re smooth and round on top. A spoon gives
a craggy look, so we used a plastic piping bag. If you don’t have a piping bag,
you can wet your fingertips to pat the sticky batter into pretty rounds.
·
4 large egg whites
·
1½ cups sugar
·
¼ tsp salt
·
3 cups finely shredded desiccated coconut
·
3 tbsp cake flour
·
3 tbsp cocoa powder
·
½ tsp vanilla extract
·
230g good-quality dark chocolate, finely chopped
·
60g white chocolate, melted (optional)
1. Preheat oven to 1800C. Line 2 baking trays with
greaseproof paper.
Line 2 baking trays with greaseproof paper.
2. In a heavy 2,8-litre saucepan, combine egg whites, sugar and salt.
Heat on medium until warm to the touch, stirring. Stir in coconut, flour, cocoa
and vanilla. Continue stirring for 4 minutes or until gently sizzling. Remove
from heat. Stir in 1/3 cup dark chocolate until melted.
With a measuring tablespoon or piping bag, scoop or pipe mixture into balls and
place on prepared baking trays, spacing 2,5cm apart.
3. Baker for 15 minutes or until set and crisp around edges. Cool
completely on baking trays on a wire rack. Store macaroons in an airtight
container at room temperature for up to a day or in the freezer for up to 2
weeks.
4. In a microwave-safe medium bowl, microwave remaining chocolate on
high on 30-second increments until melted and smooth, stirring frequently. Dip
tops of macaroons in chocolate to coat. Let them harden on wire racks. Decorate
with white chocolate, if desired.
Decorate with white chocolate, if desired.
Each truffle
About 502kJ, 1g protein, 14g carbohydrate,
7g total fat (5g saturated) 2g fibre, 0mg cholesterol, 25mg sodium.