Coconut macarons with chocolate cream

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 baking trays with oil and line with baking paper. Combine icing sugar and almond meal in a medium bowl.
2. Beat egg white in a clean, dry bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well until sugar dissolves. Beat in essence. Gently fold meringue into almond mixture until combined.
3. Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 24 x 5cm wide circles, about 3cm apart, onto prepared trays. Stand macarons, uncovered, for 30 minutes or until they feel dry when lightly touched. Reduce oven to 150°C or 130°C fanforced and bake for 12–15 minutes or until just crisp. Allow to cool on trays.
4. Meanwhile, beat spread, extra icing sugar and cocoa powder in a bowl with an electric mixer until pale and creamy. Sandwich macarons with chocolate cream and serve.