Chocolate dipped macaroons

I'm a Good Bitch Baker this weekend and felt like trying something different. Thumbing through a new cookbook, I came across a recipe for chocolate dipped macaroons. Remember macaroons? They were all we knew before macarons came along. What's the difference? This explanation is harsh but accurate.

These macaroons are actually light and crispy. They're pretty much meringues with desiccated coconut rolled through and dipped in chocolate.

For a smooth finish, roll the mixture into balls and pat down the rough edges. For a chunky coconut rough-type finish, drop spoonfuls of mixture onto the tray.

Chocolate dipped macaroons

Ingredients

• 2 egg whites
• 180 g caster sugar
• 4 t cornflour (cornstarch)
• 180 g desiccated coconut
• 130 g dark chocolate for dipping

Method

1. Preheat oven to 160°C. Line two trays with baking paper.
2. Whisk egg whites in a clean, dry mixing bowl until firm peaks form.
3. Gradually add the sugar, beating well after each addition. Beat until the sugar has dissolved and the mixture is thick and glossy.
4. Add the cornflour and mix until the ingredients are just combined.
5. Add the coconut to the egg white mixture. Using a slotted metal spoon, mix until just combined.
6. Roll heaped teaspoons of the mixture into balls and drop onto the prepared trays.
7. Bake for 15-18 minutes or until the macaroons are lightly golden. Remove from oven and leave to cool on the trays. 
8. Melt the chocolate in a small bowl and dip the top half of each macaroon into it. Leave to set on a drip tray.

Makes 36 macaroons.

Chocolate dipped macaroons