Coconut – Marzipan – Macaroons

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 20)

Ingredients

100 g marzipan raw mixture
1 egg (s), including the egg white
100 g desiccated coconut
50 g powdered suar
1 lemon (s), the zest and the juice half a lemon

For decoration:

100 g couverture, dark chocolate
30 g desiccated coconut

Instructions

Crush the marzipan and mix it with the unbeaten egg white. Stir in desiccated coconut, powdered sugar, lemon juice and zest.
Preheat the oven to 175 ° C (convection 150 ° C).
Using two teaspoons of the macaroon mixture, place about 20 heaps on a baking sheet lined with baking paper and bake them for about 15 minutes. Check back the last few minutes more often. If the macaroons are lightly browned, they are just right.
When the macaroons have cooled down, dip the tip in melted couverture and then briefly again in desiccated coconut, but only enough so that you can still see something of the chocolate. And then let it dry.
If you like, you can use sugar sprinkles instead of the desiccated coconut, or you can omit both

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.