4 x egg whites, size 7 (large)
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
150 grams dark chocolate, melted (I used 72% cocoa)
large flat baking tray greased and line with baking paper
Preheat the oven to 150°C fan bake.
Place all of the ingredients in a medium saucepan. Combine well and cook over a low heat for about 8–10 minutes, stirring until the mixture thickens and becomes quite sticky and easily pulls off the base of the saucepan. It should still be a pale colour. Spread the mixture onto a large plate and cool for 20 minutes.
Place tablespoons of the mixture on the tray spacing them well apart. I put nine on a tray.
Have a bowl of cold water beside the tray. Dip your fingertips in the water and pat the macaroons out to a thin, 9cm circle, making sure they are the same thickness throughout.
Bake for 9–11 minutes or until a light golden colour, turning the tray for even browning. Cool on the tray for 5 minutes to firm up then transfer to a cooling rack. Repeat with the remaining mixture. I use two trays to speed up the process, but only cook one tray at a time.
To finish: Spread half of each biscuit (both sides) with chocolate, scraping off the excess. Place on a piece of baking paper until set. Makes about 24 biscuits
The hazelnuts can be replaced with almonds, macadamia nuts or walnuts.
The macaroons can be flavoured with ground spices and orange or lemon zest.
A ⅓ cup of finely chopped dried cranberries, apricots or figs can also be added.
Use milk or white chocolate for coating.