Coconut macaroons are naturally gluten-free, making them a brilliant sweet treat for all the family. Crispy on the outside and chewy in the centres, there are two flavours here: chocolate and zingy mango curd.
Make the mango curd. Pour the mango purée into a small heatproof bowl and add the sugar, egg and egg yolks. Using a balloon whisk, whisk the sugar and egg mixture together until well combined, then whisk in the lime juice.
Place the bowl over a pan of simmering water and cook over a medium heat, stirring with a rubber spatula for 5–7 minutes until the mixture has thickened and coats the back of a spoon. Remove from the heat, transfer to a clean bowl and leave to cool for 5 minutes.
Add the butter a little at a time, stirring between each addition, until smooth. Pour into a sterilised jar, cover and leave to cool, then chill until set. (This will make more than you need, but you can store the remainder in the fridge for up to 3 weeks and enjoy on toast.)
Heat the oven to 150°C/130°C fan/Gas 2.
Make the macaroons. Using the cutter (or glass) as a guide, draw 12 circles, each 6cm in diameter, on the rice paper. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart.
Tip the shredded coconut into the bowl of a food processor and blitz for 1–2 minutes, until the flakes are the size of desiccated coconut. Add the condensed milk, almond extract and rice flour and pulse until well combined. Transfer to a bowl.
Using an electric hand whisk, whisk the egg whites and salt together to stiff (but not dry) peaks. Carefully fold the egg whites into the coconut mixture.
Spoon half the mixture into the large piping bag fitted with a large open star nozzle and twist the top to seal.
Pipe a ring of the coconut mixture around the edge of six of the rice-paper circles, leaving a space in the middle. Pipe a small amount of the mixture into the space, just enough to cover the rice paper, but leaving an indent large enough for 1 teaspoon of the mango curd.
Spoon 1 tablespoon of coconut mixture onto each of the remaining 6 discs of rice paper and flatten with your fingers to make flat rounds. Place a piece of chocolate in the centre of each of these coconut circles, then top with a heaped tablespoon of the coconut mixture. Using your hands, shape and smooth the tops and sides of each one into a dome, so the chocolate is hidden inside.
Bake all the macaroons for 25–30 minutes, turning the baking sheet halfway through, until the tops and edges are golden.
Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. The macaroons will crisp up and harden on the outsides as they cool.
To decorate, melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove from the heat and leave to cool slightly.
Spoon the chocolate into the small piping bag fitted with the writing nozzle and pipe fine lines across the chocolate macaroons, then leave to set.
Using a teaspoon, place a small amount of the mango curd into the centre of each macaroon ring before serving.