Chocolate Macaroons

chocolate macaroons

You could swap the macadamias in the macaroons for hazelnuts,
if you like.

Makes about 45

These will keep for 1 week in an airtight
container in a cool. dry place.

2 eggwhites
1/4 tsp cream of tartar
3/4 cup (165g) caster sugar
3 tbs (1/4 cup) cocoa powder, sifted
2 cups (180g) desiccated coconut
3/4 cup (110g) macadamias,
roughly chopped              

 
Preheat the oven to 160C. 

Line 3 large baking trays with baking paper.

Using electric beaters, beat egg whites,
cream of tartar and a pinch of salt until
soft peaks form. 

Gradually add sugar,
then continue to beat for 3-4 minutes.

Fold in remaining ingredients. Place
heaped teaspoons of mixture on trays,
allowing room for spreading. 

Bake for 12-15 minutes until crisp and firm. 

Cool on trays. 

Serve with hot chocolate, if desired.