4 x large egg whites (size 7 eggs)
1 cup caster sugar
pinch sea salt
1 tablespoon honey
70 grams roasted hazelnuts, finely ground
¾ cup desiccated coconut
1 cup shredded coconut
1 teaspoon vanilla extract
ice cream of choice
large flat baking tray, greased and lined with baking paper
Preheat the oven to 150°C.
Place all the ingredients in a medium saucepan. Combine well and cook over a low heat for 8 minutes, stirring constantly until the mixture thickens, becomes quite sticky and pulls off the base of the saucepan easily. It should still be pale, not brown. Spread the mixture onto a large plate and cool for 20 minutes.
Scoop out tablespoons of the mixture. Dampen the palms of your hands with water and roll into balls. Place on the lined tray, spacing them well apart. I put nine on a tray. I use two trays to speed up the process, but only cook one tray at a time.
Dip your fingertips in water and pat the macaroons out to a thin 8cm circle, making sure they are the same thickness throughout.
Bake for about 9 minutes or until a light golden colour, turning the tray for even browning. Cool on the tray for 5 minutes then transfer to a cooling rack. Repeat with the remaining mixture.
To finish: For each sandwich, place a scoop of ice cream on one biscuit and top with another biscuit. Smooth the edges with a palette knife and place on a tray in the freezer and freeze until firm. Makes 12 sandwiches.
Pantry note: We used the following Kohu Road ice creams to fill the sandwiches: raspberry, dark chocolate, mango sorbet, macha and golden syrup.