Beat the egg whites with half the sugar into a stiff meringue. 

Using another bowl, beat the margarine with the rest of the sugar until they are fluffy. 

Add the egg yolks one by one into the sugar - margerine mixture and fold to incorporate. 

Then, add the zest and salt. 

After mixing the flour with the baking powder so they are thoroughly integrated, add it to the mixture alternating it with the juice. 

Then, add the meringue little by little folding it into the batter slowly and softly so that it doesn't fall flat. 

Using a bowl, mix the chocolate drops and the hazelnuts with self-rising flour so that they don't fall to the bottom and stick during baking.

Add them to the mixture, stirring lightly. 

Spread the mixture in a baking tray lined with well buttered greaseproof paper. 

Bake in a preheated oven at 180°C for about 1 hour and 15 minutes. 

To make sure that it is done, poke it with a thin wooden skewer. It should come out clean. Take care that it doesn't overcook.

When it is done and has cooled a little, turn it upside down in a platter and remove the greaseproof paper. 

Push in the lucky coin, wrapped in aluminum foil, at the bottom of the vasilopita. 

Turn it back and dust the top with sifted icing sugar.

You can decorate it by forming the year with chocolate glaze (melted chocolate with butter and sugar) or orange zest. An original idea is to use pomegranate seeds. 

You can also tie a red ribbon around it.