Chocolate-Drizzle Coconut Macaroons - cooking recipe

Ingredients

2 egg whites
1/2 cup caster sugar
100 g dairy free chocolate
2 cups shredded coconut

Preparation

Preheat oven to 150\u00b0C or 130\u00b0C fan. Line 2 baking trays with baking paper.
Beat egg whites in a large bowl until stiff peaks form.
Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
Finely grate half the chocolate and fold into egg-white mix with coconut.
Drop generous teaspoons onto tray, allowing some space for spreading.
Bake for 13-15 rains, until pale golden and firm. Cool on tray.
Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.