250 grams berry sugar
pinch of salt
2 envelops of vanilla sugar or
1 teaspoon vanilla axtract
250 grams finely shredded coconut
4 egg whites
50 grams shredded (milk) chocolate

Thoroughly beat the egg whites while gradually adding the salt, berry sugar and vanilla sugar or extract. Fold in the coconut and chocolate. Put the batter into a pastry bag and use a serated nozzle to create circles on a greased cookie sheet. Bake the macaroons in a preheated 150 C/295 F oven until the tops are yellowed. Take from the oven and let them coll off on a rack.