Rachel Simons from Seed + Mill
1/2 cup sugar
2.5 cup shredded/flaked coconut
1/4 lb Chocolate Halva (chopped into small pieces), about half of a 250g container of our halva
4 egg whites
1/2 tsp vanilla
1/4 cup dark chocolate buttons
Pre-heat oven to 375°F and line a baking tray with parchment paper.
Combine sugar, egg whites and vanilla in a saucepan and whisk until slightly frothy and well combined.
Add the coconut and stir over medium heat for approx. 10 minutes or until the mixture starts to come away from the sides of the pan. Remove from the heat and allow to cool slightly.
Shape the mixture into 20 balls on baking tray. Place a small piece of Sea Salt Dark Chocolate Halva and a chocolate button into the centre of each macaroon and push it gently into the ball.
Bake for 10 minutes or until golden. Cool before eating.
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