Coconut Macaroons With A Chocolate Topping

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Yummy yummy treat for coconut and chocolate fans taken from the family circle cookery encyclopedia. I like the addition of the rind in this one.

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Steps

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Preheat oven to 160c line a big tray with baking paper.

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Place egg whites in a bowl and beat with an electric beater until soft peaks form.

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Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.

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Add the grated rind and beat till it is just mixed.

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Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.

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Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.

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Cool macaroons and then dip half into the melted chocolate.

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Allow the chocolate to set before serving.

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Ingredients

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egg whites, caster sugar, fresh lemon rind, cornflour, desiccated coconut, dark semi-sweet chocolate