Preheat your oven to 180 Celsius or 350 Fahrenheit (electric) or 160 Celsius or 320 Fahrenheit for a fan oven. This step is crucial as it ensures that your macaroons bake evenly and achieve that perfect golden brown color.
In a dry and grease-free glass or ceramic bowl, whisk the egg whites using an electric mixer until they form stiff peaks. This usually takes about 3 to 5 minutes. You want the egg whites to be glossy and hold their shape firmly when lifted; this is what gives the macaroons their airy texture.
Once you have stiff peaks, carefully add in the powdered sweetener. Continue to whisk until it is fully incorporated. The sweetness should be evenly distributed throughout the egg whites.
Next, pour in the melted coconut butter and the optional vanilla extract. Gently mix until everything is well combined, taking care not to deflate the egg whites you just whipped.
Now, stir in the desiccated coconut. Use a spatula to fold it in gently, ensuring the coconut is evenly distributed throughout the mixture.
Using a cookie scoop or your hands, form the mixture into balls with a flat surface and place them on a baking tray lined with parchment paper. Leave some space between each macaroon as they will expand slightly while baking.
Bake the macaroons for about 15 to 18 minutes or until the tops are lightly browned. Keep an eye on them to avoid over-baking; you want them to be golden but not too dark.
Once baked, remove them from the oven and allow them to cool on the tray for a few minutes before transferring to a wire rack. This cooling time helps them firm up.
Meanwhile, melt the chocolate in the microwave, using 30-second bursts to prevent burning, or use a double boiler. Dip the cooled macaroons into the melted chocolate, allowing excess to drip off.
Place the chocolate-dipped macaroons back onto the parchment paper and cool them in the fridge until the chocolate is set. This will create a delightful contrast between the rich chocolate and the sweet coconut.
