Coconut Rough Macaroon Sandwiches

Ingredients-
200g dark chocolate broken into pieces
70mls thickened cream, warmed
2 1/2 cups shredded coconut
1/2 cup caster sugar
1/2 cup cocoa - sifted
125ml (1/2cup) condensed milk
3 egg whites

Method -
1.  Preheat oven to 170c.  Line 2 baking trays with baking paper.  To make the filling, place the chocolate in a heatproof bowl over a saucepan of simmering water. When melted after about 5 mins, addthe warm cream.  Heat, stirring occasionally, for 2-3 mins or until combined.  Remove from teh heat and suing a wooden spoon, beat until the misture is glossy.  Set aside to cool.
2.  While the filling cools, make the macaroons.  Combine the shredded coconut, sugar and cocoa in a bowl.  Pour in the condensed milk and stir with a wooden spoon until mixture is stiff.
3. In a fresh bowl (preferably metal), add the eggwhites and pinch of salt, then beat with a beater until stiff.  Use a large metal spoon to fold the eggwhites through the chocolate mixture, a spoonful at a time.
4.  Using a teaspoon, place the mixture in uniform, grape sized dollops on the baking trays.  Bake for 20 mins, then transfer to wire rack to cool.  Spoon some chocolate filling on one macaroon and top with the other.