Coconut Macaroons With Chocolate & Pistachios
Serves
12
Total Time
82 MINS
Calories
321
These tasty coconut macaroons are delicately flavored with honey, lemon zest, and orange blossom then topped with dark chocolate and chopped pistachios. (Gluten-free)
- Granulated sugar
300 g (about 1 ½ cups)
- Unsweetened shredded coconut
300 g (about 3 ¾ cups)
- Egg white
5 (about 150 g)
- Lemon
1 (about 58 g)zest of
- Honey
1 tbsp (about 21 g)
- Orange blossom water
2 tsp (about 8.8 g)
- Sea salt
3 g (about ½ tsp)
- Dark chocolate
200 g (about 1 ¼ cups)chopped
- Pistachios
60 g (about ½ cup)chopped
INGREDIENTS
- 1. Add granulated sugar, unsweetened shredded coconut, egg white, lemon, honey, orange blossom water and sea salt to a clean large saucepan
- 2. Heat - 5 min, low heat
- 3. Let cool - 10 min
- 4. Pre-heat oven - 174°C
- 5. Line 2 clean baking sheets with parchment paper
- 6. Scoop batter onto 2 baking sheets
- 7. Arrange evenly
- 8. Bake until golden brown - 12 min, 174°C
- 9. Transfer onto cooling rack
- 10. Add dark chocolate to a clean medium glass bowl
- 11. Melt carefully in double boiler
- 12. Dip content of baking sheets into chocolate mixture
- 13. Sprinkle with pistachios
- 14. Chill in fridge until set
METHOD
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