Coconut Macaroons

Ingredients

• 300 g desiccated coconut, unsweetened
• 200 g sweetened condensed milk
• 2 egg whites, at room temperature
• 1 tsp vanilla essence
• 1 pinch fine salt
• 50 g dark cooking chocolate, chopped (optional, for dipping)

Instructions

1. Heat the oven to 170°C (150°C fan) and line a baking tray with baking paper.
2. In a large bowl, stir together the desiccated coconut, condensed milk and vanilla until the coconut looks evenly damp and sticky.
3. In a clean, dry bowl, whisk the egg whites with the salt until foamy and holding soft peaks, about 2 minutes with a beater or 4 minutes by hand.
4. Fold the whisked egg whites into the coconut mixture with a spatula, using gentle strokes so the mixture stays light and holds together when squeezed.
5. Scoop heaped tablespoons of the mixture onto the tray, 3 cm apart. Press each lightly into a mound or pyramid; you should get about 16.
6. Bake on the middle rack until the tips and bottom edges are deep golden and the centres look set, 18 to 20 minutes. Rotate the tray halfway if your oven browns unevenly.
7. Leave the macaroons on the tray for 10 minutes to firm up, then move them to a wire rack to cool completely. They are fragile while hot.
8. If dipping, melt the chocolate in short 20-second bursts in the microwave, stirring between each, until smooth. Dip the base of each macaroon, scrape off the excess and set on baking paper until firm.

Tips

• Use unsweetened desiccated coconut because the condensed milk already adds plenty of sweetness. Sweetened coconut can make the macaroons cloying and overly sticky.
• Make sure the whisking bowl is completely free of grease and egg yolk, or the whites will not foam.
• If the mixture feels loose and will not hold a shape, add 2 to 3 tablespoons more coconut. If it feels dry, stir in a teaspoon of milk.
• Line the tray with baking paper rather than greasing it, as the caramelised condensed milk sticks firmly to bare metal.