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I’ve really been getting into simple biscuit recipes lately. It always annoys me when cookie-making involves lots of steps: making multiple layers, chilling the dough for a few hours. If I’m going to put that much effort into baking, I’d rather have something more spectacular to show for it. But a simple biscuit is wonderful. Quickly made, able to be eaten hot, and easily portable.
These are fast and delicious, with the mixture put together in only a few minutes. The result is thoroughly worth it, producing soft puffy biscuits with a rich coconut flavour. Although they’re nice on their own, these become even more amazing when you add dark chocolate. You can drizzle the chocolate over the top, as I’ve done here (it’s more photogenic), but I’d recommend dipping them totally in chocolate. So good.
3 cups desiccated coconut
¾ cup sweetened condensed milk
1 egg white
1 teaspoon vanilla essence
dark chocolate, for dipping
Preheat the oven to 170 °C. Beat the egg white until soft peaks form, then mix in the sweetened condensed milk, desiccated coconut and vanilla essence. Drop tablespoons of the mixture onto baking sheets, then bake for 25 minutes or until golden brown. Leave to cool, first on trays then a wire rack. Melt chocolate then dip the macaroons into it. Place on a baking paper and leave until set.