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Coconut macarons
4 EGG WHITES Preheat the oven to 350°F (180°C), convectional setting.
1 CUP (200 g) GRANULATED Put the egg whites, sugar and desiccated coconut into a small saucepan
SUGAR and place over medium heat. Stir until the mixture is nice and sticky, about 3-4
2 CUPS (200 g) DESICCATED minutes. Stir in the vanilla paste.
COCONUT Using two tablespoons, arrange small mounds onto lined baking trays.
2 tsp VANILLA PASTE Use your fingers to shape them into pyramid-like peaks.
TEMPERED CHOCOLATE, Bake on the middle rack for about 8-12 minutes or until golden on top.
FOR DIPPING (OPTIONAL) Transfer to a wire rack to cool completely.
Store the coconut macarons in an airtight container and refrigerate.

You can dip the bases of the coconut macarons in some melted chocolate. It is recommended using
tempered chocolate as the surface will stay nice and shiny for many days. If you plan to serve them
within a couple of days you can just as well melt some regular chocolate.

Decorate with small pieces of edible gold leaves to get that festive look.

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