Coconut Macaroon Truffles

- 7 Kinds Of Fruit That Pregnant Women Shouldn’t Eat

- How to have natural miscarriage

- Foods That Cause Miscarriage

- Signs Proving You Have Boy Pregnancy

Though these are delicious way you shape them, they look especially nice when they’re smooth and round on top.

Coconut macaroon truffles

Active time

30 minutes

Total time

45 minutes plus standing

Makes

36 truffles

Tip

Though these are delicious way you shape them, they look especially nice when they’re smooth and round on top. A spoon gives a craggy look, so we used a plastic piping bag. If you don’t have a piping bag, you can wet your fingertips to pat the sticky batter into pretty rounds.

· 4 large egg whites

· 1½ cups sugar

· ¼ tsp salt

· 3 cups finely shredded desiccated coconut

· 3 tbsp cake flour

· 3 tbsp cocoa powder

· ½ tsp vanilla extract

· 230g good-quality dark chocolate, finely chopped

· 60g white chocolate, melted (optional)

1. Preheat oven to 180⁰C. Line 2 baking trays with greaseproof paper.

Description: Line 2 baking trays with greaseproof paper.

Line 2 baking trays with greaseproof paper.

2. In a heavy 2,8-litre saucepan, combine egg whites, sugar and salt. Heat on medium until warm to the touch, stirring. Stir in coconut, flour, cocoa and vanilla. Continue stirring for 4 minutes or until gently sizzling. Remove from heat. Stir in ¹/₃ cup dark chocolate until melted. With a measuring tablespoon or piping bag, scoop or pipe mixture into balls and place on prepared baking trays, spacing 2,5cm apart.

3. Baker for 15 minutes or until set and crisp around edges. Cool completely on baking trays on a wire rack. Store macaroons in an airtight container at room temperature for up to a day or in the freezer for up to 2 weeks.

4. In a microwave-safe medium bowl, microwave remaining chocolate on high on 30-second increments until melted and smooth, stirring frequently. Dip tops of macaroons in chocolate to coat. Let them harden on wire racks. Decorate with white chocolate, if desired.