Coconut Meringues Sandwiched with White Chocolate Lavender Ganache

To make meringues: preheat oven to 325ºF. In an electric mixer, beat egg whites on high until foamy. With the mixer running, slowly add the sugar. Continue beating until stiff and glossy. Add salt, vanilla and coconut and beat to incorporate.

Pour the batter into a piping bag with a wide tip or no tip at all. Squeeze 1 1/2-inch rounds of batter onto a cookie sheet lined with parchment, spaced about 1-inch apart.

Bake for 15-20 minutes, turning the tray once half way through.

To make ganache: combine cream, sugar and honey in a saucepan and place over medium heat to scald. Meanwhile, measure out the chocolate, butter and salt into a glass or non-reactive metal bowl. Once the cream scalds, remove from heat and add the lavender, crushing between your palms as you do. Allow the lavender cream to steep for 5 minutes, pour it through a fine sieve onto the chocolate and butter. Whisk until smooth. Cover with plastic wrap and chill overnight to set. If the ganache has too much liquid, beat it with a whisk or in the bowl of an electric mixer with the whisk attachment just enough to thicken.

To fill the cookies, spread a thin layer of ganache onto one cookie and place another on top.