I have been making these delicious little treats for years, since 2003 to be precise. Today I pulled the recipe out (from Gourmet Traveller February 2003) and there is a photo of a much younger Gary Mehigan from MasterChef, it is his recipe back from before we all knew who he was. The macaroons are fudgy chocolatey coconut mouthfuls, a simple recipe of meringue with cocoa and coconut folded through, don't let the word macaroon scare you. The magazine make theirs all professional looking with a piping bag, I just scoop spoonfuls onto the tray.
Chocolate and Coconut Macaroons
makes 40 depending on the size you make
4 egg whites
110 g (1/2 C) caster sugar
110g icing sugar
30 g cocoa (dutch cocoa gives the best flavour)
85g desiccated coconut
Preheat oven to 140C and line two baking trays with baking paper.
Using an electric mixer whisk egg whites and caster sugar until firm peaks form. Sieve icing sugar and cocoa together and fold in followed by the coconut until just combined.
Spoon tablespoons of the mixture onto the trays for rustic meringue looking macaroons, alternatively use a piping bag to pipe 2cm rounds for a more professional macaroon look.
Bakes at 140C for 15 - 20 minutes or until crisp on the outside. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.