Method

​1 Preheat the oven to 150°C/fan 130°C/gas mark 2 and line two baking trays with baking parchment paper.

2 In a large bowl, combine the coconut, condensed milk and vanilla extract - mix with a large spoon.

3 Put the egg white in a separate bowl with a pinch of salt. Using an electric whisk, beat until soft peaks form, and then fold it into the coconut mixture.

4 Dollop the mixture evenly onto your lined baking trays to make 15 macaroons (approx. 1 ½ tbsp per macaroon). Bake for 15-18 minutes, or until golden. Leave to cool on the tray for 5 minutes, before transferring to a wire rack to cool completely.

5 Once cooled, dip the base of each macaroon in the melted chocolate to come around 1/2 cm of the way up. Using a spoon, drizzle the remaining melted chocolate over the top of the macaroons in a zigzag pattern; leave to set.