Apricot and Chocolate Macaroons


  • 4 Henergy Cage-Free egg whites
  • 3 cups thread coconut
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 100g dark chocolate, finely chopped
  • 1/2 cup finely chopped dried apricots


  1. Preheat the oven to 170°C. Line a baking tray with baking paper.
  2. Lightly whisk the egg whites in a large bowl.
  3. Mix in coconut, sugar, salt, chocolate and apricots.
  4. Spoon large teaspoonfuls of mixture onto the tray and using your hands press them into small mounds.
  5. Bake for 15 minutes until golden.
  6. Cool on the tray for 5 minutes and then transfer to a wire rack to cool completely.