2 egg whites
110g vanilla sugar
1 tsp icing sugar
100g chocolate of your choice
Preheat the oven 170˚c
In a food processor blitz 150g of the shredded coconut, add the remaining ingredients to the bowl with a couple of pluses bring together, leave for a couple of minutes to solidify.
Tip out the dough and with wet hands form 8 little mounds, pop onto a lined baking sheet and bake for 10-12 minutes.
Leave on the tray to cool and firm, dust with icing sugar.
Melt the chocolate and dip the bottoms into it, pop onto parchment to set.
They will keep in an airtight tin for about 5 days.
*If you can't find shredded coconut (I get mine from Sainsburys) just miss out the first step and use desiccated, but I like the different textures xx
