The judges were asking for twelve hand shaped coconut macaroons. 

"Six of them must be drizzled and filled with chocolate, and six of them must be piped with a delicious mango curd. They must be crispy and golden on the outside, but chewy on the inside."

Prue Leith: "These are trickier than they sound. It's really important to get the mixture right. We've given the bakers coconut flakes, which they need to put in a processor briefly. If they overdo it, they won't get this nice rough edge. They'll get a smooth paste which will stick together and it won't be nearly so pleasant. The most important thing is timing in the oven, because they need to be just golden brown, crunchy on the outside, slightly chewy and sticky in the middle. The test is the color."