Summary

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

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Instructions

1. Crush the marzipan and mix it with the unbeaten egg white. Stir in desiccated coconut, powdered sugar, lemon juice and zest.
2. Preheat the oven to 175 ° C (convection 150 ° C).
3. 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.
4. 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.
5. If you like, you can use sugar sprinkles instead of the desiccated coconut, or you can omit both