Beat the egg whites with about half of the sugar until they are very stiff, gradually pouring in the sugar, mix the remaining sugar, vanilla sugar, cinnamon, bitter almond oil and desiccated coconut in a bowl. Carefully fold in the whipped egg whites. If the mixture seems too soft, stir in a few more desiccated coconut (depends on the size of the eggs).
Place small heaps on a baking tray lined with baking paper. Bake / dry the macaroons over low heat at around 130 ° C with fan for around 30 to 35 minutes.
The macaroons should stay very light when the first tips turn light brown, take them out of the oven. The macaroons should then still be soft on the inside. Wait 10 minutes before removing the parchment paper, otherwise the base will stick to the parchment paper.
Melt the couverture and palmin in a water bath at a low temperature. Decorate the coconut macaroons with fine strips of chocolate (piping bag) or simply spread a spoon of chocolate on the macaroons in a zigzag manner.
Makes about 80 pieces.
Tip: Always fill protein biscuits and egg yolk biscuits in separate tins.
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