These sweet cookies are not the French style or macarons made from egg whites and ground almonds. These macaroons are almost candy-like, crispy on the outside and chewy and sweet inside, and are packed with grated coconut.
Preheat the oven to 160 °C (325 °F) and line 2 baking trays with parchment paper.
Beat egg whites
Whisk the egg whites with the sugar by hand in a large bowl for about a minute, until the sugar is almost dissolved and the mixture is frothy (but not a meringue).
Whisk in the cornstarch and vanilla and then whisk in the cocoa powder until fully incorporated. Stir in the coconut with a spatula.
Use a small ice cream scoop to portion the macaroons onto the prepared baking tray, leaving 5 cm (2-inches) between them (they will spread a little as they bake). Bake the macaroons for about 20 minutes, until the surface looks set.
Leave the cookies on the tray to cool completely (they are very fragile when hot).
Plate and Serve!
The cookies can be stored in an airtight container for up to a week