Ingredients
200g Desiccated Coconut
200g Condensed Milk (half a tin)
1 Teaspoon Almond Extract (optional)
150g Dark Chocolate
Method
Heat oven to 160°C (320°F) standard / 140°C (280°F) fan. Add parchment paper to a baking tray.
Mix the desiccated coconut, condensed milk, and almond extract (optional) togther until fully combined. Divide the mixture in to 12 mounds and place on the lined baking tray – They don’t spread much when baking so you can put them a couple of inches apart and they’ll be fine!
Bake for 12-15 minutes or until the macaroons are browning at the edges. Leave to cool on the baking tray.
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