← All recipes

🍽️ Crunchy Coconut Marzipan Macaroons

85 kcal · 30 min · 4 servings

Ingredients

• 150 g coconut flakes
• 4 egg whites
• 300 g marzipan raw mass
• 200 g powdered sugar
• 1 tsp lemon zest (grated)
• 1 tbsp rum
• 5 tbsp sugar
• 100 g dark chocolate coating (for garnishing)

Instructions

1. 1. Turn on the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Line two baking sheets with baking paper.
3. 3. Put the coconut flakes into a pan without fat.
4. 4. Toast the coconut flakes in the pan.
5. 5. Remove the toasted coconut flakes from the pan.
6. 6. Let the coconut flakes cool down completely.
7. 7. Whip the egg whites until stiff.
8. 8. Cut the marzipan into small pieces.
9. 9. Add the powdered sugar, lemon zest, and rum to the egg whites.
10. 10. Gently mix the ingredients with the egg whites.
11. 11. Fold in the cooled coconut flakes into the mixture.
12. 12. Stir everything into a thick, sticky dough.
13. 13. Take two teaspoons.
14. 14. Form small mounds of the mixture onto the baking sheet.
15. 15. Lightly sprinkle the mounds with sugar.
16. 16. Place the tray on the middle rack.
17. 17. Bake the macaroons for about 20 minutes.
18. 18. Take the cookies out of the oven.
19. 19. Let the cookies cool down on a wire rack.
20. 20. Melt the coating chocolate over a bowl of hot water.
21. 21. Pour the melted chocolate into a freezer bag.
22. 22. Snip off a small corner of the freezer bag.
23. 23. Decorate the cooled macaroons with the chocolate.
24. 24. Let the chocolate dry on the macaroons.

Nutrition per serving

• kcal: 85
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 10 g