225g moist coconut flakes
3 large egg whites (or 4 small)
¼ cup sugar
3 level tablespoons plain flour
½ cup almond meal
75g dark or milk (regular) chocolate – for coating.
Preheat oven to 160°C.
Line a baking tray with baking paper. Place coconut, egg whites, sugar, almond meal and flour in a bowl. Stir with a fork until well combined.
Using clean hands, roll about a dessert spoon full of the mixture into a ball and place on a baking tray lined with baking paper. Mixture will make approximately 12 macaroons.
Flatten each ball slightly with the back of a spoon. Bake for 20-25 minutes, or until lightly golden. Remove from oven tray and allow to cool.
Gently melt chocolate in a small bowl in the microwave (or in a bowl over hot water). Using a dinner knife, spread melted chocolate over the bases of the macaroons. Allow chocolate to set, then enjoy.
Note: Dark or milk chocolate may be used – ‘regular’ chocolate is preferred to cooking chocolate.