Summary

Ingredients

• 4 egg whites
• 200 g powdered suar or suar
• 100 g chocolate (dark or whole milk)
• 150 g desiccated coconut

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Instructions

1. Melt the chocolate in a double boiler.
2. Meanwhile, beat the egg white until stiff and gradually beat in the sugar or powdered sugar, so that a stiff meringue is created.
3. Stir 50 g desiccated coconut into the chocolate. Put the chocolate mixture with the remaining coconut flakes on the meringue and carefully fold in everything. Use a teaspoon to place small piles of dough on a baking tray lined with baking paper.
4. Bake in a preheated oven at 180 ° C top / bottom heat for about 15-20 minutes.
5. The macaroons should be crispy on the outside, but still stay moist on the inside!
6. Makes about 25 pieces.
7. Note: Prepared with powdered sugar they run wider (cookies), prepared with sugar they stay “dimensionally stable” (macaroons).