Coconut snow cookies

Instructions

1. Preheat the oven to 160˚C (140˚C fan-forced). Grease and line a large baking tray with baking paper.
2. Heat a frying pan over low-medium heat, add the coconut and gently toss for about 10 minutes to release the oils and lightly toast, without colouring the coconut. Remove from the pan and set aside to cool.
3. Into the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Mix on medium speed for a few minutes or until the whites have risen to medium body. Add the icing sugar and vanilla bean paste and gently mix to incorporate. Once combined, increase the speed to high and mix for about 5-10 minutes or until firm peaks form. Gently fold in the coconut.
4. Place small spoonfuls of mixture about 5 cm in diameter on the baking trays, leaving room between each. Continue until you have used half the mixture. Place a small piece of chocolate in the centre of each cookie, then cover with the remaining meringue mixture.
5. Bake for 20 minutes, then remove from the oven, allow to cool completely. Store in an airtight container until ready to serve.