Preheat the oven to 180°C and line a baking tray with non-stick paper or a silicon mat.

Place the egg whites, sugar, coconut, salt and vanilla extract in a bowl and mix to combine. Using a tablespoon to measure, roll into walnut-sized balls. Place onto the prepared baking tray and flatten to a maximum of 1cm thick.

Bake for 10 minutes or until golden brown and toasted on the outside. Remove from the oven and allow to cool.

To make the chocolate ganache 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 cool and spreadable.

To assemble, spread a macaroon with a teaspoon of chocolate filling and then sandwich together with another macaroon.

Tips:

• If you find that your macaroon mixture is slightly dry and crumbly, making it difficult to work with, mix in 1-2 teaspoons of water to create a softer consistency.
• For neater sides, you can push a tablespoon of dough into a round cookie cutter and then gently press it out onto your baking tray.
• Store your macaroons in a sealed, airtight container for up to 5 days.
• Instead of sandwiching them, these cookies are also divine with their bases dipped in melted dark chocolate. Place on a lined baking tray in the fridge to set .