Whip egg whites with powdered sugar, salt and juice of one lemon until semi-firm. Fold in grated coconut and lemon zest.
Preheat oven to 150 °C (convection oven is not recommended).
Using a teaspoon or piping bag, place small heaps, not too close together, on baking sheets lined with parchment paper. Press lightly with the back of a spoon. Bake for 15 minutes until light yellow.
Melt the cooking chocolate together with the Grand Marnier in a water bath, let it cool and melt it again (only by melting it twice does the cooking chocolate get a nice shine). Half-dip the coconut macaroons in the cooking chocolate and dry on a wire rack.
Tip: Instead of using coconut flakes, you can also make the macaroons with ground nuts or almond kernels.
Decoration: in the photo macaroons separated with 3/4-high paper pieces arranged upright in a qudratic bowl.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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