Coconut macaroons with chocolate

Preheat the oven to 170 ° C.

Split the eggs. Put the proteins in a large bowl. The egg yolks are not used.

Add the coconut and the sugar to the egg whites and quickly mix with a wooden spoon into a cohesive batter / dough.

Form 10 irregular mounds on a baking sheet covered with parchment paper.

Bake the coconut macaroons in the middle of the oven in about 20 minutes until golden brown and done. Remove from the oven and allow to cool.

Break or chop the chocolate into small pieces and place in a glass or metal bowl that can be hung in a pan.

Put a pan on the fire with a layer of water in it.

Hold against the boil and hang the bowl in the pan. Make sure the bowl does not touch the water. Melt the chocolate (au bain-marie).

Sprinkle the tops of the coconut macaroons with a fork with chocolate. Bon appétit! .