3 egg whites
3/4 cup sugar
3 cups desiccated coconut
1/2 cup (125ml) cream
125 grams dark chocolate, chopped
2 tablespoons caster sugar
2 tablespoons self raising flour, sifted
200 grams raspberries, fresh or frozen
Preheat oven to 140C / 280F.
Combine egg whites, sugar and coconut to make macaroon mixture.
Divide between 6 x 8cm (3.5inch) well greased tart tins with removable bases.
Press firmly over base and sides.
Bake for 25-30 minutes or until the shells are firm.
Turn oven up to 160C / 320F.
Place cream and chocolate in a saucepan over low heat. Stir until smooth. Set aside.
Place eggs and sugar in a bowl of an electric mixer and beat until light and creamy.
Fold through the flour and the chocolate mixture.
Spoon mixture into the macaroon shells and top with the raspberries.
Bake for 25 minutes or until the filling is just firm.
Cool in the tins.
*recipe from Donna Hay Simple Essentials, ‘chocolate’.