Coconut Macaroon Cookies Dipped in Chocolate
Coconut shavings not only give these cookies a delicious taste but are also full of good ingredients, such as B vitamins like biotin, which supports healthy nails, hair and skin.
These cookies taste great for up to 2-3 weeks when kept in an airtight tin.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Beat the butter, lime zest and ginger until frothy.
Add the sugar and eggs. Stir well. Mix in the shredded coconut.
Pour the dough into a piping bag with a large spout. Squeeze the dough onto the baking sheet onto the wafers. Use fingers to form peaks on the dough. Sprinkle with coconut. Bake for 10-15 minutes, until golden brown. Remove from the oven and let cool.
Chop the chocolate and melt over a hot water bath. Plunge the bottom half of the cookies in the chocolate and let dry on baking paper.