1 Tin Sweetened Condensed Milk 1 x 250g Packet Shamrock Desiccated Coconut 2 Egg Whites Pinch of Salt


50g/2oz Chocolate 25g/1oz Margarine


  1. Preheat oven to 180°C/350°F/Gas 4. Line 2 flat baking trays with a good quality baking parchment.
  2. Put the condensed milk and coconut into a bowl and mix well. Meanwhile, put the egg whites into a clean dry bowl, add a pinch of salt and beat until soft peaks are formed.
  3. Fold the egg whites into the coconut mixture. Drop spoonfuls of the mixture, slightly apart, on the prepared tin.
  4. Bake for about 20 minutes until ‘just’ golden brown. Watch them as they do burn easily.
  5. Remove from the oven, allow to rest for a few minutes then with a palette knife remove from the paper and place on a wire tray to get cold.
  6. Melt the chocolate and butter or margarine in microwave and combine with a spoon.
  7. When macaroons are cold drizzle over the melted chocolate.