Christmas Recipe: Chocolate & Fudge Coconut Macaroons

Delightful little coconut macaroons, which remind Karen of old-fashioned bakeries from her childhood, as well as afternoon tea with granny; she's added chocolate, fudge pieces and edible gold glitter to these for a festive sparkle.

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These are made with just six main store-cupboard ingredients and are gluten free too, making them a very tasty and accessible treat for all.

Keep in an airtight tin for up to a week, although Karen rarely gets past storing these for a couple of days.

The perfect sweet treat for the Christmas tea time table.

Chocolate & Fudge Coconut Macaroons Recipe

Prep: 20 minutes
Cook: 20 minutes
Serves: 1

Ingredients

• 2 egg-whites
• 2 level tablespoons cornflour
• 125g (4ozs) golden caster sugar
• 200g (7ozs) desiccated coconut
• 120g milk chocolate chips
• 100g fudge pieces
• Edible gold glitter

Method

1. Pre-heat oven to 180C/170C Fan/350F/Gas Mark 4.
2. Line a large baking tray with baking paper.
3. Beat the egg-whites until light and frothy, but not too stiff.
4. Mix the cornflour and sugar together, then fold in the beaten egg-whites to the mixture, before adding the coconut.
5. Place small heaps of the mixture on the paper lined baking tray, using 2 teaspoons.
6. Brush the tops with a pastry brush that has been dipped into a little water.
7. Bake in the pre-heated oven for 15 to 20 minutes, or until the macaroons are firm and golden brown.
8. Remove them from the oven, and put them on a wire cooling rack.
9. Meanwhile, melt the chocolate chips in a bowl in the microwave, stopping to stir them every 30 seconds, until they have melted. Alternatively, melt the chocolate in a bowl sitting over a large saucepan of boiling water.
10. Spoon the melted chocolate over each macaroon before scattering a few fudge pieces over the top whilst the chocolate is still warm.
11. Allow them to cool completely, for the chocolate to set, then spray them with edible gold glitter.
12. Serve on your favourite Burleigh side plate.