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Lübeck coconut macaroons

updated

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Ingredients for 1 servings:

  • 170 g desiccated coconut
  • 5 egg whites
  • 250 g icing sugar, sifted
  • 400 g marzipan paste
  • ½ lemon(s), untreated, peel
  • 100 g chocolate glaze
  • 2 tbsp rum, optional

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Sprinkle desiccated coconut on a baking sheet and bake in an open oven at 100°C for 20 minutes. Beat the egg whites until stiff. Then combine half of the sifted powdered sugar with the marzipan and beaten egg whites. Next, add the desiccated coconut, the remaining powdered sugar, the lemon zest, and, if desired, about 2 tablespoons of rum, and mix everything together. Using a piping bag, pipe walnut-sized balls onto the baking sheet. Bake on the middle rack at 150°C for 20 minutes. After baking, let them cool and dip one-third of the balls into the melted chocolate coating.

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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.

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