preheat oven to 180°c/160°c fan forced. line 2 baking trays with baking paper.
beat egg whites until soft peaks form, gradually add sugar, beat until thick. fold in coconut, hazelnuts, almonds and liqueur.
place heaped teaspoonfuls of mixture onto trays. bake for 10-15 minutes or until lightly golden. cool on trays.
combine icing sugar and NESTLÉ baking cocoa, dust over macaroons.
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