Chocolate and coconut macaroons

1) Heat the oven to 180C/fan 160C/gas 4.
2) Whisk the egg whites until stiff then gradually add the sugar, whisking continuously until thick and glossy.
3) Sift the flour into the egg whites and fold in with the coconut until completely combined.
4) Using a tablespoon, squash heaped spoonfuls of the mixture onto a baking tray lined with grease proof paper.
5) Bake for 15-18 mins until golden on top. Leave to cool, then transfer to a rack.
6) While the macaroons are cooling, melt the chocolate over a pan of simmering water and leave to cool slightly.
7) Dip the smooth side in the chocolate and place on grease proof paper, then drizzle lines on top to decorate.
8) Leave to set in the fridge.