Coconut macaroons

• 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.

Stuffing

• 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.

Chocolate layer

• 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.