2 egg whites
1 tsp vanilla extract
100g caster sugar
160g desiccated coconut
1 tbsp flour
Tilly Note: You can use anything you like, but I love melted chocolate and edible glitter.
100g dark or milk chocolate – whichever type you prefer
2 tbsp edible glitter or sprinkles
Edible gold leaf (optional)
Preheat the oven to 180C/160Fan. Line a baking sheet with parchment paper or a silicone mat.
Whisk the egg whites until they form stiff peaks
Add the vanilla and gradually whisk in the sugar a little at a time until it is all incorporated. Then fold through the desiccated coconut, salt and flour.
Spoon nice, high rounds of the mixture onto the lined baking sheet.
Bake for 12-15 minutes in the centre of the oven until the tops are lightly golden. Leave to cool for a few minutes on a baking sheet to firm up and then transfer to a wire rack to cool further.
Meanwhile break up the chocolate of your choice and melt it: using an 800w microwave do this in a non-metallic bowl in bursts of 30 seconds at a time until melted. Or in a heatproof bowl over a saucepan of gently simmering water for 10 minutes, stirring to help it melt.
Dip the top of the macaroons in the melted chocolate and sprinkle your decorations on top.
If you’re using gold leaf, tweezers are the best way to place dazzling pieces on top of your macaroons – otherwise it just sticks to your fingers (as I discovered!).