Pre-heat oven to 150ºC
4 egg whites from large eggs
4 tablespoon sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
250 ml coconut
Chocolate for filling
Cover a Cookie sheet with Parchment paper.
Combine egg whites, vanilla and almond extracts, and sugar, then fold in coconut.
Drop small mounds (1-2 inches across) of the coconut mixture onto a parchment paper-lined cookie sheet, leaving a couple of inches between each of them.
Bake the macaroons for about 15-20 minutes, until golden. Transfer with the parchment paper, to a rack and let them cool for about 15 minutes, then sandwich with a thin layer of melted chocolate and leave to set before putting them in an airtight container.