Base
250 g almond paste
150 ml Dansukker Brown Sugar
1 egg white

Chocolate ball butter cream
150 g butter
110 g Dansukker Icing Sugar
25 g cocoa powder
1 egg yolk
50 g oats, crushed in a blender
20 g coconut
15 ml coffee, cold

Decoration
250 g dark chocolate
coconut

Set the oven temperature to 175°C, fan.

Grate the almond paste. Mix in the sugar and egg white and beat to combine. Spoon small round mounds of the mixture onto parchment-lined baking sheets. Bake in the lower part of the oven at for about 12-14 minutes. Allow to cool completely.

Make the cream. Beat the butter until soft and add the icing sugar, cocoa powder and egg yolk. Process the oats in a blender to crush them slightly. Add the oats, coconut and coffee to the mixture. Whip the mixture to make a fluffy buttercream.

Spread the buttercream on the macaroon bases. Place the chocolate macaroons in the freezer for 15 minutes.

Prepare the coating. Chop the chocolate and melt it over a water bath. Remove the macaroons from the freezer and dip the buttercream side into the chocolate. Sprinkle with coconut and place on a wire rack to set.