Summary

Ingredients

• 100 g pineapple, dried
• 3 shots rum, white
• 3 egg whites
• 120 g suar
• 1 pinch (s) salt
• 1 lime (s), the zest, organic
• 200 g desiccated coconut
• 100 g powdered suar, for the toppin
• 2 dashes lime juice
• 20 g pineapple, dried
• 20 g cherry (s), (cherries)

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Instructions

1. Cut the dried, sugared pineapple into small pieces and place in the white rum. Let it steep for a while until the rum is absorbed. Mix the pineapple into the desiccated coconut.
2. Beat egg whites with salt and sugar to a very stiff snow. Carefully LIFT the coconut mixture under it with a wooden spoon. Put small heaps on parchment paper with a teaspoon.
3. Fan oven, 120 ° C, dry about 20 minutes more than bake.
4. Do not mix powdered sugar with juice too thinly to glaze. Dice the cherries with the pineapple.
5. Dip the tip of the cooled macaroons and sprinkle with the diced fruit.
6. Tip:
7. If the pastry can be loosened on the parchment paper, it is baked.