This decadent recipe by Claire Preen, chocolatier, is from her book 50 Shades Of Chocolate.
Melt the chocolate over a double-boiler.
Whish the egg whites with the salt until they form soft peaks. Add 3-4 tbsp of sugar and whisk until mixture is glossy yet firm. Fold in the remaining sugar and then fold in the chocolate, coconut and vanilla.
Place small spoonfuls of the mixture on a baking sheet and bake at 160C for about 15 minutes.
Melt the white chocolate in a double boiler and half-dip the cooled cookies into the white chocolate.
Serve with a smile and very little else.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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