Heat the cream in a saucepan. Break the chocolate into pieces. Melt in the cream while stirring. Place the chocolate cream in a mixing cup, cover and chill for at least 3 hours, preferably overnight.
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line two baking trays with baking paper. Beat the egg white with the whisks of the mixer until very stiff, finally add sugar.
Fold in the grated coconut. Pour the macaroon mixture into a piping bag with a large perforated spout.
Spray each of the baking trays with approx. 25 dots. One after the other in a hot oven.
Bake for 20-25 minutes. Let the macaroons cool on the baking trays for about 30 minutes, then remove them from the baking paper.
Whip the cold chocolate cream with the whisk of the mixer for about 1 minute until stiff. Pour into a piping bag with perforated spout. Spray a chocolate tuff on the bottom of approx. 25 macaroons. Place the remaining macaroons on top and press down lightly.