125 g dark chocolate callets
2 egg whites
100 g sugar
180 g dried coconut
1 tsp vanilla extract
Melt the chocolate over a double boiler.
Whisk the egg whites with the salt until they form soft peaks. Add 3–4 tbsp of sugar and whisk until mixture is glossy yet firm. Fold in the remaining sugar, and then fold in the chocolate, coconut and vanilla.
Pipe small, even rounds of the mixture onto a baking tray, tap the tray, and then bake at 160C for about 15 minutes.
Serve with a smile and very little else.