Step 1Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 4-5 minutes. Remove from the oven and let it cool down.
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Step 1Place the shredded coconut on a baking tray lined with parchment paper. Toast the coconut in the oven at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 4-5 minutes. Remove from the oven and let it cool down.
Step 2Place the egg whites in a bowl and add a pinch of salt. Beat the egg whites until fluffy. Add the powdered Erythritol and beat until the they create soft peaks.
Step 3To the bowl with the egg whites, add the toasted and cooled coconut. Finally, mix in the almond extract.
Step 4Using a spoon and your hands, create 22-24 small macaroons. Place them on the baking tray lined with parchment paper or a silicon mat. Use two trays if needed.
Step 5Bake the macaroons at 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional) for 10 minutes, and then turn the temperature down to 130 °C/ 265 °F (fan assisted), or 150 °C/ 300 °F (conventional) and bake for 20 more minutes.
Step 6Remove the macaroons from the oven and let them cool down on a cooling rack.
Step 7Meanwhile, melt the dark chocolate in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water over a medium heat. Once completely melted, remove from the heat and set aside to cool down. The chocolate should not be hot when you use it for coating.
Step 8Decorate the macaroons by dipping the bottom parts in melted dark chocolate. Place them back on the tray. Drizzle any leftover chocolate on top of the macaroons. Place in the fridge for 10-15 minutes or until set.
Step 9The macaroons can be stored at room temperature for up to a week, or in the freezer for up to 6 months.