Coconut macarons with cornflakes

Ingredients:

• Whites of 3 large eggs
• 0.5 cups of sugar
• 1 tsp vanilla extract
• 1/4 teaspoon salt
• 2 cups sweet coconut flakes
• 2 cups cornflakes
• 110 g milk chocolate, finely chopped
• 1 tbsp. l. coconut oil
• Silver nonpareil, for decoration

Preparation:

1. Preheat oven to 325°F (160°C). Spray a baking sheet with cooking spray. In a large bowl, whisk the egg whites, sugar, vanilla, and salt until foamy. Stir in the coconut and cornflakes. Scoop 1 tablespoon of the coconut mixture, pressing it with your fingers, and arrange them on the prepared baking sheet, spacing them 2-5 cm (1-2 inches) apart. Shape each mound into a pyramid shape.
2. Bake until cookies are slightly firm and golden brown, 25-35 minutes. Let cool completely on the baking sheet.
3. Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring. Let cool slightly.
4. Dip the bottom of each coconut cookie in chocolate, letting any excess drip back into the bowl. Sprinkle with nonpareils. Transfer the cookies to a large plate or baking sheet and refrigerate until the chocolate hardens, at least 30 minutes.