Urmelis Coconut Chocolate Balls

Ingredients for 1 servings:

• 125 g dark chocolate coating
• 250 g coconut flakes
• 180 g sugar
• 1 packet of vanilla sugar
• ¼ tsp lemon zest
• 4 drops of lemon flavor
• 5 drops of vanilla flavor
• 5 drops of rum flavoring
• 5 large egg whites
• 1 pinch of salt
• 1 dashes lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Fast, tasty and perfect protein utilization

Preheat the oven to 160°C fan/convection oven. Line the baking sheets with paper. Cut the chocolate coating into fine shavings using a large knife. In a large bowl, mix the coconut flakes with the chocolate coating, sugar, vanilla sugar, lemon zest, and flavorings. Beat the egg whites with salt and lemon juice until stiff peaks and fold into the coconut mixture. The mixture should form a malleable mass. If not, add another stiff-beaten egg white. Either press the mixture into a macaroon cutter and place on the baking sheet, or use slightly moistened fingers to press small balls together and place on the baking sheet. The spacing doesn’t need to be too large, as they won’t spread. Bake on the middle rack for approx. 13-15 minutes until lightly browned. Allow to cool on a wire rack and store in a tightly sealed container. Please use only chocolate coating and not chocolate, as this will melt too much.