Coconut Macaroon

INGREDIENTS

2 egg whites 80g caster sugar 150g desicated coconut Chocolate, for dunking

METHOD

In a large bowl add the egg whites and sugar and mix for couple of minutes until the sugar dissolves and is well combined add in the coconut and fold in using a spatular and form a ping pong size ball and place on a baking tray lined with parchment paper (press down the ball then place on the tray) bake @170c for 10 to 15 minutes until the whole of the out side is roasted. Let it cool down completely May be for 15 minutes. Now dip in the melted chocolate and place in the fridge for 10 minutes and serve.

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