John Myers
Sherlocks Coconut Macaroons
The perfect sherlocks coconut macaroons recipe with a picture and simple step-by-step instructions.
- 250 g Desiccated coconut
- 250 g Powdered sugar
- 5 Pc. Protein
- 400 g Marzipan raw mass
- 2 tbsp High proof rum
- Grated lemon peel
- 100 g Chocolate fat icing
- Sprinkle the desiccated coconut on a baking sheet and leave to dry at 100 ° C in the open oven for about 20 minutes. Beat the egg whites until stiff. Mix half of the sifted powdered sugar with the raw marzipan mixture and the egg whites. Add the desiccated coconut, the remaining powdered sugar, the lemon peel and the rum and work everything into a viscous dough.
- Preheat the oven to 160 ° C. Place the dough with two teaspoons in portions in walnut-sized dumplings on a baking sheet and bake for about 15-20 minutes.
- Let cool on a wire rack. Melt the chocolate icing in a double boiler and dip the macaroons about a third and place on a wire rack to dry.
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