Coconut Macaroons

An easy little treat for the weekend or for Easter.

Ingredients:

2 large egg whites

1/4 teaspoon cream of tartar

100g caster sugar

Pinch of salt

200g shredded coconut

150g dairy free chocolate

1. Preheat the oven to 170ºC/gas mark 3.
2. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating, Missus, until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the salt and coconut. The mixture will be sticky but should, all the same, hold its shape when clumped together.
3. Form into golf ball-size domes, and transfer to a lined baking sheet.
4. Cook for 10-15 minutes or until they're just beginning to turn golden in parts.
5. Once baked leave to cool. 
6. Melt chocolate in a double boiler or in a microwave, and dip the coconut macaroons in the chocolate and put back on the backing paper for the chocolate to set.