Coconut Macaroons

Preheat oven to 160C/fan.

Line a baking tray with greaseproof paper and then the rice paper

Mix the dessicated coconut, sugar, flour, salt, vanilla extract and egg whites togther in a bowl. The mixture should be 'gloopy' and sticky.

Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.

Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons.