Summary

Ingredients

• 4 egg whites
• 300 g suar
• 150 g hazelnuts
• 200 g desiccated coconut
• 1 pinch (s) salt
• Wafers
• 150 g chocolate
• 10 g coconut fat

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Instructions

1. Preheat the oven to 150 degrees top-bottom heat. Lay out wafers on baking sheets.
2. Beat the egg whites with the salt until stiff, drizzle in the sugar. Mix the nuts with the desiccated coconut and fold into the egg whites.
3. Place small heaps on the wafers with two teaspoons. Bake for 30-35 minutes (they should dry more than bake). Do not use forced air.
4. Melt the chocolate with the coconut oil in a double boiler and coat half of the macaroons with it.