2 egg whites, at room temperature
½ cup caster sugar
2 cups moist coconut flakes
2 tablespoons premium Dutch processed cocoa powder
3 x 52g bars Cherry Ripe, cut into 1cm pieces
Grease two large oven trays. Line with baking paper.
Beat egg whites in small bowl of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition, until dissolved. 3 Stir in coconut and sifted cocoa, then chocolate bars.
Drop heaped tablespoons of mixture, about 6cm apart, onto prepared trays.
Cook in a moderately slow oven (160C), swapping trays halfway, for about 18 to 20 minutes or until dry to touch. Remove. Cool completely on trays before serving.
TIP! Macaroons can be made up to one week ahead. Store in an airtight container. Dutch processed cocoa powder has a fine texture and imparts a rich colour and flavour. It’s available from the baking section of major supermarkets.