Chocolate Coconut Macaroons

Ingredients

125g white chocolate callets
2 egg whites
Pinch salt
100g sugar
180g dried coconut
1 tsp vanilla extract
60g white chocolate

Method

Melt the chocolate over a double-boiler.

Whisk the egg whites with the salt until they form soft peaks. Add 3-4 tbsp of sugar and whisk until mixture is glossy yet firm. Fold in the remaining sugar and then fold in the chocolate, coconut and vanilla.

Place small spoonfuls of the mixture on a baking sheet and bake at 160C for about 15 minutes.

Melt the white chocolate in a double boiler and half-dip the cooled cookies into the white chocolate.

Serve with a smile and very little else.

Credits: '50 Shades of Chocolate' by Claire Preen, Chocolatier