Directions

1. Preheat the oven to 170°C / 340°F. While waiting for the oven, whisk the egg. Make sure the mixing bowl is clean. Add your egg white to the mixing bowl with the butterfly whisk inserted, whisk for 3 minutes / speed 4. After 2 minutes, slowly add the sugar though the hole a little at a time until fully combined. Scrape down the sides.

2. Add the coconut flakes to the mixing bowl along with the vanilla. Mix the fillings for 30 seconds / speed 2.

3. Remove the mixture from the mixing bowl and add to a piping bag with a large nozzle. Pipe the mixture onto a baking sheet lined with parchment. Bake for 15 minutes until golden.

   TIP: If you do not have a piping bag, simply spoon the mixture on the baking sheet.

4. While your macaroon bakes, you can melt your chocolate using our basic recipe or alternately by any other means.

5. Once the macaroon is cooked and cooled down, slightly dip one third of the bottom into the chocolate and add it back to the parchment paper to allow the chocolate to set.

6. Enjoy your snack!