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Coconut Macaroons

This decadent recipe by Claire Preen, chocolatier, is from her book 50 Shades Of Chocolate.


  • 125g dark chocolate callet

  • 2 egg whites

  • Pinch salt

  • 100g sugar

  • 180g dried coconut

  • 1 tsp vanilla extract

  • 60g white chocolate


  • 1.

    Melt the chocolate over a double-boiler.

  • 2.

    Whish the egg whites with the salt until they form soft peaks. Add 3-4 tbsp of sugar and whisk until mixture is glossy yet firm. Fold in the remaining sugar and then fold in the chocolate, coconut and vanilla.

  • 3.

    Place small spoonfuls of the mixture on a baking sheet and bake at 160C for about 15 minutes.

  • 4.

    Melt the white chocolate in a double boiler and half-dip the cooled cookies into the white chocolate.

  • 5.

    Serve with a smile and very little else.


If you’ve got melted chocolate on your hands, you’re eating it too slowly.

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