- Samara Franklin
Preheat the oven to 180°C (160°C fan bake). Line an oven tray with greaseproof paper.
Roughly chop the chocolate and place it in a heat-proof bowl. Melt over a saucepan of simmering water, but don’t allow the bottom of the bowl to touch the water. Watch and stir constantly. Allow the melted chocolate to cool slightly.
Put the egg whites, salt and 1/2 cup (100g) of sugar into a stainless steel bowl, and whisk until stiff. Then add the rest of the sugar in 3 lots, whisking for a few minutes in between each addition. Mix in the vanilla essence and the cooled chocolate. Lastly, carefully fold in the coconut.
Place tablespoons of mixture onto the tray, making 12 enormous macaroons.
Bake for 15 minutes. The macaroons will be a little chewy on the inside.
Sprinkle with coconut or icing sugar before serving.