Ingredients:
- 300g desiccated coconut
- 1 x 400g tin of condensed milk
- 2 tsp vanilla extract
- 200g dark chocolate, broken into chunks
Method:
Per Serving 182cals, 12g fat (9.8g saturated), 17g carbs, 14.3g sugars, 2.8g protein, 2.3g fibre, 0.03g sodium.
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and line a baking tray with parchment paper.
- Mix the coconut, condensed milk and vanilla extract until combined. Use a small ice cream scoop or a tablespoon to scoop out rounded mounds of the mixture.
- Place on the baking tray and bake for 10-12 minutes until golden brown on the outside. Leave to cool on wire racks.
- Melt the chocolate in a bowl set over a saucepan of gently simmering water, then remove from the heat and stir until smooth.
Dip the bottom of each macaroon into the melted chocolate, then set back onto the trays to set.
Per Serving 182cals, 12g fat (9.8g saturated), 17g carbs, 14.3g sugars, 2.8g protein, 2.3g fibre, 0.03g sodium.
