Paleo Coconut and Chocolate Stacks
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
10
- Ingredients
- 2 egg whites
- ¼ cup honey
- ¼ tsp salt
- 2 tsps Ginger powder
- 2 ½ cups Shredded coconut
- 3 ½ ozs dairy free sugar-free dairy-free chocolate
Preparation steps
1.
Place the egg whites and honey in a bowl and whisk until frothy, but not stiff. Stir in the salt, ginger and coconut. Chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
3.
Drop the mixture in small heaps onto the trays. Bake for about 10-15 minutes until firm and tinged golden brown. Leave to cool on the trays.
4.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool and thicken.
5.
Spoon the chocolate over the macaroons and leave to set.
