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Donal Skehan’s Gluten free and dairy free coconut macaroons
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Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. They are also suitable for freezing. To pimp them up, dip or drizzle the baked macaroons with melted dark chocolate.
2 medium free-range egg whites
100g golden icing sugar, sifted
100g ground almonds
Few drops of almond extract
100g desiccated coconut
2 tbsp shredded coconut
50g good-quality dairy free dark chocolate, melted
1. Preheat the oven to 150°C (130°C fan). Line 2 baking trays with parchment paper.
2. Using a hand-held electric mixer, whisk the egg whites in a bowl until stiff peaks form. Lightly fold in the icing sugar. Gently stir in the ground almonds, almond extract and desiccated coconut until the mixture forms a sticky dough.
3. Spoon heaped tablespoons of the mixture on to the lined baking trays, and shape into round mounds. Sprinkle a little shredded coconut on top of each one.
4. Bake for 25 minutes: the outer crust should be light golden but the inside needs to be nice and soft. Leave to cool on the baking trays for 1 minute and then transfer to a wire rack and leave to cool completely. Drizzle with dark chocolate and allow to set before eating.