Coconut macaroons with whole eggs

Ingredients for 1 servings:

• 2 eggs, size M
• 125 g sugar
• 50 g butter
• 300 g desiccated coconut
• 150 g semi-sweet chocolate coating

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

Beat the eggs with the whisk of a hand mixer until frothy. Gradually add the sugar and continue beating until creamy. Melt the butter, let it cool slightly, then carefully stir the butter and desiccated coconut into the egg and sugar mixture. Using two teaspoons, place small heaps (approx. 3 cm) onto a baking sheet lined with baking paper. Shape the heaps slightly with moistened hands. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for approx. 12 minutes (depending on the oven). Remove the macaroons and let them cool on a wire rack. Roughly chop the chocolate. Dissolve two-thirds of it in a bowl of warm water while stirring. Melt the remaining chocolate in the chocolate while stirring. Dip the macaroons in the chocolate and let them drip off a little. Place them on a piece of baking paper and let them dry. These macaroons stay wonderfully soft thanks to all the eggs and butter. Enough for about 30 pieces.