Coconut marzipan macaroons

Ingredients for 20 servings:

• 100 g marzipan – raw mass
• 1 egg(s), of which the egg white
• 100 g desiccated coconut
• 50 g powdered sugar
• 1 lemon(s), the peel and the juice of half
• 100 g dark chocolate coating
• 30 g desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crumble the marzipan and mix with the unbeaten egg whites. Stir in the desiccated coconut, powdered sugar, lemon juice, and zest. Preheat the oven to 175°C (150°C fan oven). Using two teaspoons of the macaron mixture, place about 20 heaping mounds onto a baking sheet lined with baking paper and bake for about 15 minutes. Check frequently during the last few minutes. When the macarons are lightly browned, they’re just right. Once the macarons have cooled, dip the tips in melted chocolate and then briefly in desiccated coconut, but only enough so that a little of the chocolate is still visible. Then let them dry. If you like, you can use sugar sprinkles instead of the desiccated coconut, or simply omit both.