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.
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