Coconut and Dark Chocolate Macaroons
Preheat the oven to 140°C (approximately 285°F). Line 2 baking sheets with parchment paper.
Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool to lukewarm.
Prepare a large bowl of ice water.
In a heatproof bowl over simmering water, beat the egg whites with the lemon zest, lemon juice, sugar, vanilla sugar and salt for about 10 minutes, until stiff and glossy.
Transfer the bowl to the ice bath and continue mixing until cooled. Fold in the coconut flakes.
Place the baking wafers on the prepared baking sheets and scoop about 2 teaspoons of the batter on top. Bake for 20 minutes, until light golden.
Melt the dark chocolate in a double boiler. Remove the cookies from the oven and cool on a wire rack. Spoon a small amount of melted chocolate onto the top of each cookie and allow to harden.