• 2 tbsp Kerrygold Original Irish Butter
  • 390g desiccated coconut
  • 175ml condensed milk
  • 1/4 tsp salt
  • 1 tsp vanilla essence
  • 2 large egg whites
  • 115g dark chocolate for dipping
  • 1 tsp Kerrygold Original Irish Butter for melting chocolate
  • 1 tsp melted coconut oil
  • Speckled Eggs


Recipe by: @ataleofsauceandspice

1. Heat two tablespoons of butter in a non-stick pan. Add the desiccated coconut. Stir continuously and roast it for 3 - 4 minutes on low heat but don't let it brown. This step is optional but gives the coconut a lovely flavour.

2. Transfer the coconut into a mixing bowl. Stir in the condensed milk, salt and vanilla essence until well incorporated.

3. In a separate clean, grease-free bowl beat the egg whites until stiff peaks form.

4. Take a small amount of whipped egg whites and mix it with the coconut mixture to loosen it up slightly, then add the entire coconut mixture to the egg whites and fold gently until everything is well combined.

5. Using an ice cream scoop, scoop out small balls onto a tray lined with parchment paper. Space them out by an inch, then bake in a preheated oven at 160°C for 20-25 minutes or until lightly golden.

6. Remove from the oven and let them cool completely on the baking tray.

7. Once cooled, dip into melted chocolate and decorate as desired.

Note: Melt chocolate over a double boiler. Stir in the butter and coconut oil, then drizzle over the macaroons or dip the booms of the macaroons in the chocolate. Place them back on the parchment paper until the chocolate has set and is firm and you may put them in the fridge to let the chocolate set faster. Finish by garnishing the chocolate covered macaroons with some speckled eggs.  Enjoy!

Keep the macaroons in an airtight container at room temperature for about a week.

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