Snowy Peaks Macarons

Ingredients:

Cookie

• Whites of 2 large eggs
• 0.5 cup granulated sugar
• 0.5 cups almond petals, crushed
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• 3 cups sweet coconut flakes

Glaze

• 170 g semi-sweet chocolate, finely chopped
• 3 tablespoons light corn syrup
• 1 tbsp unsalted butter
• Coarse crystal sugar, for decoration

Preparation:

1. Preheat oven to 160°C, line 2 baking sheets with parchment paper.
2. Bake some cookies:
   
   Lightly beat the egg whites in a medium bowl until foamy, then fold in the granulated sugar, almonds, vanilla, and salt. Stir in the coconut flakes. Drop 1 heaping tablespoon of batter onto the prepared baking sheets, spacing them 2.5 cm apart.
3. Wet your hands and shape into tall, pointed mounds. Bake until the edges are golden brown and the cookies are dry, 16-20 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.
4. Prepare the glaze:
   
   In a microwave-safe bowl, combine the chocolate, corn syrup, butter, and 3 tablespoons of hot water. Cover with plastic wrap and microwave for about 2 minutes to melt. Stir until smooth.
5. Dip the tip of each macaron about halfway into the icing, then place on a clean baking sheet lined with parchment paper. Sprinkle with decorative sugar, then refrigerate until the icing sets, about 1 hour. Store in a tightly sealed container for 1 week..