Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line 2 flat baking trays with a good quality baking parchment.
- 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.
- Fold the egg whites into the coconut mixture. Drop spoonfuls of the mixture, slightly apart, on the prepared tin.
- Bake for about 15-20 minutes until just golden brown, making sure to watch them as they can burn easily.
- Remove from the oven, allow to rest for a few minutes then remove from the paper with a palette knife and place on a wire tray to cool.
- Melt the chocolate and butter/margarine together and drizzle over cooled macaroons.
