1. Place the egg whites and caster sugar into a large mixing bowl, then use the Dualit Hand Mixer with the Flat Beaters attachment to whisk the mix until fluffy, white and stiff.

2. Fold in the desiccated coconut until completely combined. Your mix should be firm, but still pliable.

3. Using an ice cream scoop, place small balls of the coconut macaroon mix onto a lined baking tray (approximately 3cm apart).

4. If you wish to add a glacé cherry for decoration, add this to the top of your mound before baking.

5. Bake for 10 minutes on 180ºC or 160º Fan or Gas Mark 4 - they should achieve a lightly toasted look.

6. Place on a wire rack and allow to cool completely.

7. Once cool, place the dark chocolate in a heat proof bowl over a pan of boiling water. Melt the chocolate completely - take care not to burn it.

8. Drizzle the melted chocolate over the top of your coconut macaroons. Alternatively, dip the base of your macaroons in the chocolate and place on a wire rack in the fridge to set.

Tips...

• These coconut macaroons should keep for over a week in an airtight container.
• Do not throw away the unused egg yolks. Freeze and save them for recipes such as chocolate mousse, custard or fruit curds.
• For easy eating and another layer of texture, place your coconut, egg and sugar mix onto rice paper before baking.