Simply Delicious : Focus On Recipes

Preheat the oven to 180 ºC.

Mix the sugar with the grated coconut, eggs and egg yolk.

Make with a spoon balls of the batter and place the balls on a lined baking sheet. Push the balls a little flat.

Bake in the oven for about 10 minutes until golden brown.

Let the coconut macaroons cool down.

Stir the butter smooth with powdered sugar.

Halve the vanilla pod lengthwise, scrape out the marrow out and mix with the milk through butter.

Spread a little padding on the bottom of a cookie, and then there's another cookie against.

Allow the cookies to cool for about 10 minutes in the freezer.

Melt the chocolate au bain-marie and pour two thirds out on a marble slab.

Smooth the chocolate together with a palette knife until it is about 26 ºC.

Fold in the cooled chocolate into the remaining chocolate and mix well and quickly mixed.

Dip the cookies in half the chocolate.

Allow to harden.