Ingredients
125g plain chocolate
100g granulated sugar
30g coco powder , Valrhona Chocolate or Scharffen Berger Cocoa powder
140g desiccated coconut
50g almond meal
1tspn almond essence or rum !
2 egg whites
60g each of white and dark chocolate, Callebaut Chocolate
Method
Place rounded spoonfuls of the mixture 2.5 cm apart on prepared baking sheets.
Bake in the pre-heated oven for 15-18 minutes until the macaroons are dry on the outside
But moist and soft in the center.
Melt the chocolates for the decoration separately. Half-dip the biscuits in to one or the other
Chocolate. Lay on silicon paper to dry.
Spoon the remaining chocolate into a piping bag and pipe contrasting lines over the macaroons.