Summary

Ingredients

• 170 g desiccated coconut
• 5 egg whites
• 250 g powdered suar
• 400 g marzipan raw mass
• 0.5 ½ lemon (s), grated zest
• 2 tablespoon rum
• 0.5 ½ cup sugar
• 100 g cake icin, chocolate fat icin

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Instructions

1. The amount is approx. 60 pieces.
2. Beat the egg whites until stiff. Mix half of the sifted powdered sugar with the egg whites and the marzipan with the hand blender (cut the marzipan into pieces beforehand, it is crushed with the blender, you can also rub it)
3. Add the desiccated coconut and the remaining powdered sugar, lemon zest and rum and work everything into a coarse, viscous dough.
4. Pour the dough into a piping bag with a spout and squirt piles about the size of a walnut onto a baking sheet. Sprinkle the macaroons with sugar.
5. Bake at 150 ° for about 20 minutes.
6. After cooling, immerse half in melted chocolate icing.