Coconut Macaroons With A Chocolate Topping

• 3 egg whites
• 1 1/4 cups caster sugar (as fine as you can get)
• 1 teaspoon grated fresh lemon rind
• 2 tablespoons cornflour (cornstarch)
• 3 cups desiccated coconut (unsweetened)
• 125 g dark semi-sweet chocolate, melted

1. Preheat oven to 160u0b0C Line a big tray with baking paper.
2. Place egg whites in a bowl and beat with an electric beater until soft peaks form.
3. Add the sugar slowly and continue beating till mixture appears thick and shiny and the sugar is completely dissovled.
4. Add the grated rind and beat till it is just mixed.
5. Add the coconut and the cornflour and stir with a metal spoon till they are just incorporated well into the mixture.
6. (DO not stir too much) Drop one heaped teaspoonful of the mixture onto the tray about 3-4 cms from each other and bake on the top shelf for 15-20 minutes or till the top is light golden in colour.
7. Cool macaroons and then dip half into the melted chocolate.
8. Allow the chocolate to set before serving.

egg whites, caster sugar, lemon rind, cornflour, coconut, chocolate

Taken from www.food.com/recipe/coconut-macaroons-with-a-chocolate-topping-84897 (may not work)