50 grams softened butter
50 grams icing sugar
20 grams unsweetened cocoa powder (4 levelled tablespoons)
2 tablespoons honey
50 grams desiccated coconut
desiccated coconut or crushed hazelnuts for decoration
Beat the softened butter with an electric mixer on high until creamy, then add the icing sugar and blend until light and fluffy. Add the cocoa powder and honey and blend again. Finally, add the desiccated coconut in a few additions, beating constantly on low, until all of the coconut is incorporated. Turn the mixer up to high speed and beat for another 30 seconds, to make the batter completely creamy. Take out tablespoons of the batter, shape into macaroons and roll them in desiccated coconut or crushed hazelnuts. Let them sit in the refrigerator for about 30 minutes and serve (yields 9 macaroons).