Coconut-almond-quark macaroons

Ingredients for 35 servings:

• 4 m.-sized eggs
• 200 g sugar
• 100 g marzipan paste
• 2 tbsp curd
• 175 g desiccated coconut
• 100 g almond(s), grated
• e.g. cinnamon
• n. B. Rum flavor
• n. B. Baking wafers

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with marzipan, super moist

Beat the eggs and sugar until very frothy. Grate or chop the marzipan and stir it into the egg and sugar mixture along with the quark. Once everything is well blended, add the desiccated coconut and almonds and continue stirring until the mixture forms a smooth mixture. Cinnamon or rum flavoring can be added if desired, but is not necessary. Preheat the oven to 175°C (fan). Line a baking tray with baking paper and, if desired, arrange baking wafers on it. Spoon the macaroon mixture onto the wafers using two spoons and place them on the wafers, or pipe them on using a piping bag with a large opening. Place the baking tray on the middle rack of the preheated oven and bake the macaroons for about 15-20 minutes, until they are lightly browned but still soft. Remove the baking tray and let the macaroons cool on a wire rack. Store cold macaroons in a cookie tin. To keep them nice and soft, add a piece of apple and change it every two days.