6 cups dessicated coconut
⅓ cup white sugar
1 tblspn flour
½ teaspoon vanilla essence
1 pinch fine salt
3 egg whites
1 x 150g Cadbury Milk Chocolate
Preheat oven to 180°.
Line a baking tray with lunch paper.
Blend coconut, sugar, flour, vanilla essence and salt in a food processor until combined. Do it for approximately 30 seconds.
Beat egg whites in a bowl until soft peaks form.
Fold coconut mixture into egg whites until just combined.
Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size macaroons; arrange on the prepared baking sheet.
Bake macaroons in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
Line baking tray with a new piece of lunch paper.
Add broken chocolate pieces into a bowl and microwave for approximately 2 minutes, stirring frequently and scraping down the sides with a spatula to avoid scorching.
Dip half of each macaroon in the chocolate and place on the prepared baking sheet. Place in the fridge until chocolate is set, about 15 minutes.
Remove and enjoy!!!