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Coconut macaroons with quark and whole eggs

updated

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Ingredients for 1 servings:

  • 450 g sugar
  • 3 packets of vanilla sugar
  • 200 g quark
  • 5 eggs
  • 1 small bottle(s) of bitter almond flavoring
  • 700 g desiccated coconut

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

quick, juicy and delicious, recipe for 2 1/2 tightly covered trays

Whisk together the sugar, vanilla sugar, and quark. Gradually beat in the eggs. Add the bitter almond oil and gradually stir in the coconut flakes (a little less if necessary), stirring in the last few by hand. Place in small piles on the baking sheet. Bake at 200°C (400°F) for about 20 minutes until golden brown. I use a scoop to ensure all the macarons are evenly distributed. The batter is enough for 2 1/2 tightly packed baking sheets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut macaroons with quark and whole eggs

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