Coconut macaroons

Preheat the oven to 180ºC, gas mark 4. Line a large baking tray with baking parchment. In a large frying pan over a medium heat, toast the desiccated coconut, stirring continuously with a spatula, for 5-7 minutes, until an even golden brown colour throughout. Set aside and allow to cool.

In a large mixing bowl, lightly whisk the egg whites into a frothy foam and increased in volume. Stir in the vanilla extract, sugar and cooled desiccated coconut, then mix well. Leave to stand for a few minutes, then divide into 12 portions and shape into evenly sized balls (I find a soup spoon and damp hands work best). Place on the prepared baking tray, spaced apart. Bake for 10-12 minutes until just golden.

Allow the macaroons to cool completely on the tray. Melt the chocolate in heatproof bowls over a pan of simmering water, keeping the water from touching the base of the bowl. Or melt the chocolate in a bowl using the microwave in 20-30 second bursts.

Drizzle the melted chocolate over the top of each cooled macaroon using a spoon or fork, allow to set on the baking parchment, then serve.