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Chocolate-Drizzle Coconut Macaroons

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“This recipe is from a special on allergy-free food. It is Gluten free, Wheat free, Dairy free, Nut free and soy free. It is from Coles Autumn Magazine 2010. The cost per serve is AU$0.25”
READY IN:
30mins
YIELD:
28-30 macaroons
UNITS:
US

Ingredients Nutrition

Directions

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

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