These cookies are easy to make and, although dipping them in the chocolate is a little time consuming, you are well rewarded for your efforts with chewy, coconutty macaroons.
5 medium egg whites
250 g icing sugar
225 g ground hazelnuts or almonds
200 g desiccated coconut
grated rind 1 lemon
125 g milk chocolate
125 g white chocolate
Preheat the oven to 150C/Gas 2.
Lightly grease and line several baking trays with baking parchment.
Place the egg whites in a large, grease-free bowl and whisk until standing in stiff peaks.
Sift the icing sugar into the egg whites then add the ground nuts, coconut and lemon rind. Gently fold in until well mixed together.
Drop heaped teaspoonfuls of the mixture onto the baking trays and flatten very slightly. Bake in the oven for 20-25 minutes until set and lightly golden.
Remove from the oven and leave to cool slightly then transfer with a spatula onto a wire rack. Leave until cold.
Melt the chocolate in two separate bowls over a pan of hot water. Stir until smooth.
Dip one end of each cookie in the milk chocolate and gently shake off any excess. Place them on a wire rack to dry then repeat on the opposite end with the white chocolate.
When set store in the fridge for up to 3 days.