The cocoa notes of No. 5 milk chocolate work very well with the sweetness of the desiccated coconut.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 170°C.
2. Put the caster sugar (250g) and water in a pan and heat to 118°C.
3. Meanwhile, whisk the egg whites until soft peaks form, and gradually add the remaining caster sugar.
4. When the sugar syrup reaches temperature, slowly pour it into the egg white mixture, and continue whisking for 5 minutes.
5. Fold in the desiccated coconut.
6. Using a tablespoon, portion the mixture onto greaseproof paper or a Silpat mat and place on a baking tray.
7. Bake for 15 minutes, then cool for 30 minutes at room temperature.
8. In a plastic bowl, warm the No. 5 milk chocolate slowly in the microwave, stirring frequently until just melted.
9. Dip the bottom of the macaroon into the chocolate, and place on a fresh sheet of greaseproof paper.
10. Set for 15 minutes at room temperature.

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