150g (or 1 cup) white chocolate
200g (or 2 cups) dessicated coconut
2 free range eggs, separated
3/4 cup caster sugar
Rice paper sheets, cut into 4's
Make em:
Beat egg whites to semi stiff peaks, add yolks and then sugar 1/4 cup at a time.
Chop the chocolate in a mini processor so you have chunks of different size and add to the egg mix with the coconut. Fold together until completely combined.
Lay rice paper squares on a baking tray and use a small ice cream scoop to place even blobs of mix on each paper square. Flatten a little with damp fingers.
Bake in a preheated 160'C (fan) oven (I turned mine round halfway through to colour evenly) for 15mins. Move to a wire rack to cool, then trim the rice paper round the macaroons. Shove into face before anyone else sees you've made them, cos then you'll have to share.
I got the idea for this recipe from the 4 ingredients cookbook, but added the rice paper.
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