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  • 200 g desiccated coconut
  • 200 g condensed milk
  • 2 egg whites
  • 1 tsp vanilla essence
  • 100 g dark or milk chocolate


  • Pre-heat your oven to 150° and line a baking tin with parchment paper
  • Mix together your coconut, condensed milk and vanilla essence until combined
  • In a separate bowl, whisk your egg whites with a pinch of salt. Once they've become soft peaks, gently fold them into your coconut mixture
  • Using an ice-cream scoop or a large spoon, sculpt your coconut batter into 12-15 domes. Space them out on your baking tray
  • Bake for 15-18 minutes or until golden brown
  • Once cooked, transfer your macaroons onto a wire rack to cool
  • Melt your chocolate in the microwave in short bursts (be patient and don't let it burn!)
  • Drizzle your chocolate on top of your macaroons. To finish, sprinkle with a little desiccated coconut