Lübeck Coconut Macaroons

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Beat the egg whites until stiff. Mix half of the sifted powdered sugar with the raw marzipan mixture and the egg whites. Add the desiccated coconut, the rest of the powdered sugar and the rum and work everything into a flaky, viscous dough. Preheat the oven to 150 degrees. Pour the dough into a piping bag with a perforated nozzle and squirt walnut-sized balls onto the baking sheet. Bake the macaroons for 20 minutes. Melt the chocolate icing in a double boiler and dip the macaroons a third.
Tip: I spray the macaroons on small baking wafers.

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.