Coconut-Almond Macaroons

Preheat the oven to 150 °C fan and line a baking sheet with parchment paper.

Toast the coconut flakes briefly in a dry pan, remove them and let cool.

Caramelize the chopped almonds with 1 tsp sugar in a pan over low heat until golden brown, then let cool.

Whisk the egg whites until very stiff.

Stir the remaining sugar, vanilla sugar, orange zest and cinnamon into the beaten egg whites.

Gently fold in the chopped almonds and the coconut flakes, reserving 30 g of coconut.

Use a teaspoon to place small heaps of the mixture onto the prepared baking sheet.

Bake the macaroons for about 20 minutes and then let them cool on a wire rack.

Melt the milk chocolate and dip the macaroons halfway into it, letting the excess drip off.

Immediately sprinkle the chocolate with the remaining 30 g coconut flakes and let the macaroons dry on the rack.