Ingredients

3 egg whites
3/4 cup sugar
3 cups flaked sweetened coconut

Chocolate Filling:
1/4 cup heavy cream
3 ounces high-quality (couverture) bittersweet or semisweet chocolate
2 tablespoons ( 1/4 stick) butter

Directions

Preheat the oven to 350 F. Place the egg whites, sugar and coconut in a bowl and mix until well combined.

Press single tablespoons of this macaroon mixture into flattened balls and place on baking trays lined with nonstick baking paper. Bake for 10 minutes or until just golden. Cool on the trays.

To make the chocolate filling: Place the cream in a saucepan over medium heat and bring almost to a boil. Remove from the heat, add the chocolate and butter and stir until smooth. Refrigerate until cold and thick.

To assemble, spread a macaroon with the chocolate filling and then sandwich with another macaroon. (These are great to serve with strong coffee, Hays says. Makes 16 macaroon sandwiches.