Lemon coconut macaroons

Ingredients for 1 servings:

• 200 g desiccated coconut
• 4 egg whites
• 200 g sugar
• 2 pinches of cinnamon
• ½ lemon(s), untreated, zest
• n. B. Baking wafers, round, 4 cm
• 2 tbsp honey
• e.g. pistachios, chopped
• n. B. cherry(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

approx. 30 pieces

Spread the desiccated coconut on a baking sheet lined with baking paper and lightly toast in an oven preheated to 180°C (top/bottom heat). Remove from the oven and let cool. Beat the egg whites until stiff peaks form, slowly adding the sugar. Stir the cinnamon and lemon zest into the mixture. Place the wafers on the baking sheet and, using a scoop, place small heaps of the macarons on top. Bake in an oven preheated to 120°C (top/bottom heat) for about 35 minutes. Remove from the oven and let cool completely on a wire rack. Drizzle a little honey on the center of the macarons and scatter some of the chopped pistachios and cherries on top. When the honey has dried, store the macarons in tins. Makes about 30 macarons.