Separate your eggs. Use your egg yolks in another dish such as in a custard or flan.

Add salt to the egg whites. Beat the egg whites.

While you are beating the egg whites, add gradually the powdered sugar, step by step, until you have poured it all in and your egg whites are stiff.

Next, add the dry active charcoal and some of the shredded coconut. Add the coconut batchwise as well. Fold in the ingredients so that you don't take out the airiness. Don't mix wildly, try to fold it in as I have done in the video. Add in all the coconut, always little at once, until you have used it all up and you have a black mass.

Preheat your oven to 180 Celcius/350 Fahrenheit.

Prepare a baking sheet and with two spoons shape your macaroons. Refer to my video to see how I do it.

Bake your macaroons at 180 Celcius/350 Fahrenheit. for 12 minutes.

Take them out and let the cookies cool. They will get harder when they cool.

In the meanwhile prepare a double boiler and melt the chocolate.

Add the chili powder and cinnamon powder, including the food coloring to the molten chocolate and mix in. If the chocolate is getting too hard, add a few drops of water to keep it liquid enough so that you can coat your cookies.

Coat the base of all your cookies by simply dipping them one by one into the chocolate mass.

Let the cookies dry.

Store the cookies in an airtight container. (see my post for detailed storing instructions).