Coconut macaroons

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 170 °C. Line a large baking sheet with parchment, not wax paper.

2. 02

   Whisk the egg whites with the sugar, vanilla, and salt by hand. Combine until lightly foamy; you do not need to whip a meringue.

3. 03

   Stir in the coconut until thoroughly moistened. Rest for 10 minutes so it can absorb the liquid.

4. 04

   With slightly damp hands, shape 18 compact mounds of about 24 g. Place on the baking sheet, 3 cm apart, and press down any loose coconut strands.

5. 05

   Bake for 15 to 18 minutes, until the edges and tips are golden and the macaroons feel firm. Their bases should release from the paper once slightly cooled.

6. 06

   Cool for 20 minutes. If using chocolate, melt it over a water bath without letting the bowl touch the water; dip the bases of the cooled macaroons and place on parchment. Refrigerate for 10 minutes to set. Keep well covered in a cool place for up to 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.