Coconut macaroons.

If you were expecting the pastel coloured on trend meringue your in the wrong place. I do have a recipe for those here. These are the old fashioned, mouthful of coconut kind! Yum.

At the weekend I had the urge to bake. I usually go for cake being as cake obsessed as I am but I decided to go for something different. After spending a while flicking through recipe books I came across these. I was shocked at how easy they were too make.

I remember that when I was little mum used to buy these and for some reason we would end up eating them on a Friday night. The ones my mum used to buy had rice paper on the bottom. I remember being amazed that you could eat the paper (I think I secretly still am). Which reminds I need to get some rice paper! 

The original recipe didn't have dark chocolate drizzled on top. Which is wrong. Chocolate makes everything better and I definitely think it makes them that extra bit special. 

Adapted from the hummingbird bakery Home Sweet Home

You will need:

370ml condensed milk

370g desiccated coconut

1tsp vanilla extract

2 large egg whites

Preheat the oven to 160ºC/ Gas Mark 3 and line three baking trays with baking paper.

In a medium mixing bowl, mix together the condensed milk, coconut and vanilla extract.

In a separate grease free bowl, whisk the egg whites until they form stiff peaks.

Fold the egg whites carefully into the coconut mixture.

Spoon the mixture onto the prepared baking trays, roughly one tablespoon per cookie. Make sure you keep them 3/4cm apart as they will spread.

Bake for 20-30 minutes until golden brown. Keep an eye on them as they are very easily over baked.

Allow to cool completely.

Once cool drizzle the dark chocolate over the top and allow to set before serving.

Enjoy!