Mont Blanc Coconut Macaroons with White Chocolate Peaks

Mont Blanc Coconut Macaroons

• 3 cups/250g shredded or dessicated coconut

• 1 1/3 cup white sugar

• 2-3 egg whites

• 125grams white chocolate

• silver cachous

Step 1 - Preheat oven to 180C degrees Combine all ingredients in a large bowl and mix well to incorporate

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Step 2 - Shape a cone in the palm of one hand with other hand and place on baking sheet with parchment

Step 3 - Bake in oven for 10 minutes (watch carefully as they can burn fairly easily). They will be fairly delicate until they are cold so handle carefully

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Step 4 - When cool, melt white chocolate and using a teaspoon pour a little over each 'peak' so that it drips down the sides. Any extra in the bowl can either be strewn over the macaroons or eaten. Add a silver cachou to the top of each and wait until chocolate sets.