John Myers
Ingredients for 1 servings:
- 6 egg whites
- 420 g powdered sugar
- 420 g desiccated coconut
- 250 g margarine (Thea)
- 200 g powdered sugar
- ½ bar of chocolate, warmed and melted
- 10 tbsp rum
- e.g. waffles
- Chocolate coating
- Coconut oil
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
For the macaroons, beat the egg whites until stiff peaks form, then carefully fold in the powdered sugar and desiccated coconut. Drop heaps of 2 teaspoons onto a baking sheet lined with baking paper. Bake in a preheated oven at 160°C for approx. 15–20 minutes. For the cream, beat the chocolate well for a few minutes until fluffy and then add the powdered sugar. Then add the melted, cooled chocolate and finally season with rum (you can use more or less, of course). Refrigerate for a few minutes to set. Use a shot glass to cut out discs the size of the macaroons from the wafers. Crumble the remaining wafers and stir them into the cream. Then join one macaroon and one wafer disc together, using the cream as glue. Make a glaze from the chocolate and coconut oil and dip the coconut domes, wafer side down. Keep refrigerated until ready to serve.
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