For the coconut domes, beat the snow until stiff, fold in the sugar, then mix in the coconut and lemon juice. Line a baking tray with baking paper and place small heaps on it with two coffee spoons.
Bake in the preheated oven at 200 °C for about 10 minutes. For the cream, heat the whipped cream, melt the chocolate in it, mix well and refrigerate overnight.
Whip the cream well with a mixer, pour into a piping bag and fill each coconut dome on the underside. Cover with a baking wafer and chill the coconut domes.
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