John Myers
Ingredients for 1 servings:
- 8 milk rolls, alternatively brioche or yeast cake
- 300 g desiccated coconut
- 150 g sugar
- 1 pack of cream of tartar baking powder
- 3 eggs
- 3 tbsp coconut powder
- 100 ml coconut milk
- 1 pinch of salt
- 1 lemon(s), zest
- n. B. Syrup (praline nut syrup), approx. 2 – 3 tbsp
- 1 shot of coconut liqueur, vanilla liqueur, or similar, non-alcoholic coconut milk, optional
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Roughly tear the milk rolls (or an equivalent amount of brioche or leftover yeast cake) into the mixing bowl and grind finely on the turbo setting. Add all the other ingredients except the liqueur and mix well on speed 4 for about 1 minute. If the mixture seems too thick, add the liqueur and mix everything again. Transfer the mixture to a piping bag fitted with the largest nozzle possible and pipe onto baking wafers. To do this, place the piping bag in the center of the wafer and pipe the mixture onto the wafer without pulling up the piping bag. Cover about 3/4 of the wafer by about 1.5 cm. Bake in a preheated oven at 170°C (top/bottom heat) for about 20-25 minutes (depending on the oven; the macaroons should remain light in color and not turn brown).
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