These are actually what people call bite-sized coconut macaroons, but since you don’t need to fuss around with the egg whites and just mix everything in a large bowl, I’m going to call them baked coconut bites instead.
Sometimes I crave Bounty bars but I stopped buying them when I picked up jogging last year. This doesn’t mean I’ve divorced sweet things (I still love you Nutella), it just means I calculate how hard I’ll cry after I down something I know will take me ages to burn off on my next jogging session.
So I made something similar at home that tasted just as good as the real thing. Plus, I don’t need to cry so much every time I eat a couple in one sitting.
These dark chocolate covered baked coconut bites are slightly crisp on the outside with a brownie-like texture in the centre. They’ll keep well inside a tin for up to three days, so don’t worry about the leftovers.
Coconut Macaroons/Coconut Bites Dipped in Dark Chocolate
(for approx. 24 pieces)
Click here for the original recipe*
- 2 cups shredded, unsweetened coconut
- 1 egg white
- 1/4 cup sugar
- pinch of salt
- 1/2 Tbsp cornstarch
- 1 tsp vanilla extract
- 100g dark chocolate, melted (for dipping later)
- Preheat the oven to 180C.
- Mix everything in a large mixing bowl.
- Drop rounded spoonfuls of the mixture on to the baking tray.
- Bake for about 12 minutes until they are golden brown.
- Dip the cooled coconut balls in melted dark chocolate.