The creaminess of No. 6 milk chocolate works very well with both lime and coconut.

Ruth Hinks, UK World Chocolate Master

1. Mix together the coconut, caster sugar, egg whites and lime zest.
2. Line a medium baking tray with greaseproof paper, and press in the mixture by hand.
3. Freeze for 30 minutes, or until the mixture is firm.
4. Preheat the oven to 180°C.
5. Remove the mixture from the baking tray.
6. Cut it into 4cm squares, and place on a baking tray lined with greaseproof paper or a Silpat mat.
7. Bake for 15 minutes until golden, and cool for 30 minutes at room temperature.
8. In a plastic bowl, warm the No. 6 chocolate slowly in the microwave, stirring frequently until just melted.
9. Dip half of each cookie into the chocolate and set on greaseproof paper for 10 minutes at room temperature.

Store in an airtight container at room temperature for up to 2 weeks.