These Coconut Macaroons are ridiculously easy to make and only need a few ingredients! Baked until golden and dipped in chocolate, they're the perfect bitesize treat!
Place the egg whites, sugar, vanilla and salt into a large bowl and whisk until light and frothy. This will take around 30-45 seconds. They just need to thicken ever so slightly, but we're not going for meringue.
Add in the desiccated coconut and 1tbsp of flour. Gently stir until everything is combined. At this stage, check the consistency. You want to be able to press the dough into a shape that it will hold, but you don't want a wet, gloopy mess. If required add the extra tbsp of flour and mix. Mixture should be slightly crumbly and slightly sticky.
Leave the dough to one side for 10 minutes while you heat the oven to 170C/340F and line 2 baking trays with a silpat/silicone mat/grease proof paper.
After 10 minutes, take a 1tbsp spoon or scoop and press 1tbsp of dough into the spoon. Drop onto the baking tray, leaving 1 inch between each dough ball. Use the scoop to make the shape of the macaroon, a flat bottom and rounded top.
Place the coconut macaroons into the oven for 10-12 minutes, until golden all over. They should feel a little firm and springy to the touch.
Leave the coconut macaroons to cool completely before the next step. Alternatively you can just enjoy them as is without the chocolate. They're delicious both ways. Place some kitchen towel underneath a wire rack and transfer the cooled cookies to the wire rack.
For the chocolate - place dark chocolate into a small, heat proof bowl and place in the microwave, in 20 second increments, stirring in between each, until melted and smooth.
Dip the base of each coconut macaroon into the melted chocolate and place on the wire rack to set. This will take around 20-30 minutes.
Once set, dig in! Coconut Macaroons will keep in an airtight container, at room temperature, for 5 days.