Chocolate macaroons

For coconut-style macaroons, mix the coconut and other ingredients just until combined, then bake at about 160°C until the edges are set and lightly browned, usually 15–20 minutes. They firm up as they cool, so take them out before the centres feel completely dry.

Once completely cool, keep them in an airtight tin at room temperature for up to a week. Separate layers with baking paper; freeze them in a sealed container for longer storage and thaw at room temperature.

Look for lightly browned edges and a top that feels set; the centre should still be a little soft. Leave them on the baking tray for several minutes before moving them, as they are fragile while hot.

Their sweet, rich flavour pairs well with unsweetened tea or coffee, or with tart berries such as raspberries. Serve them alongside fruit for a simple dessert, or crumble one over ice cream.

Yes. Use a ground-almond macaroon recipe and add cocoa or melted chocolate; coconut and ground almonds absorb moisture differently, so they are not a direct swap in the same recipe. For a coconut-free option, choose an almond-based recipe from the start.

A macaroon is usually a dense, chewy biscuit, often made with coconut or ground almonds. A macaron is a smooth, crisp-shelled sandwich biscuit made from meringue and ground almonds, with a filling between its halves.

The chocolate coconut macaroon has more, with 7.1 g per 100 g compared with 5.4 g in a chocolate macaroon.