For chocolate coconut biscuits, first preheat the oven to 180 °C. Line a baking tray with baking paper.
Whip egg whites to stiff peaks. Beat in the powdered sugar by the tablespoon until the whipped cream is so firm that a knife cut remains visible in it.
Then divide the snow mixture between two bowls: For dark biscuits, gently fold chocolate and cocoa powder with one-third (50 g) of the coconut flakes into one half of the mixture. For light biscuits, gently stir the remaining coconut flakes into the second half of the snow mixture. Fill each of the two masses into a piping bag with a smooth nozzle and pipe onto the prepared baking tray.
Bake in the preheated oven for about 10-15 minutes on sight – the biscuits should barely take color. Allow to cool completely.
In the meantime, melt the chocolate coating over a bain-marie and allow to cool slightly.
Dip the tops and bottoms of the cooled cookies in the chocolate coating to taste. Let the chocolate-coconut biscuits dry on a baking rack.
Preparation Tip:
If you want to save yourself the tedious grating of chocolate, you can also prepare the chocolate coconut biscuits with unsweetened cocoa powder only!
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