Soft Coconut Macaroons with Fruity Dab Of Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 g flour, sifted
- 160 g butter, cold, cut into cubes
- 1 egg yolk
- 1 pinch (s) salt
- 150 grams sugar
- 2 tablespoon water, possibly
For the second dough: (coconut mass)
- 275 g suar
- 160 g butter
- 4 egg (s)
- 400 g desiccated coconut
- 2 lemon (s), untreated, remove the zest it
For the filling:
- Jam (strawberry jelly)
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients into a smooth shortcrust pastry. Possibly add 2 tablespoons of cold water. Chill for 1 hour.
- Roll out the dough and cut out circles of approx. 7 cm. Place on a baking tray lined with baking paper and prick several times with a fork.
- Melt the butter for the coconut mixture. Add sugar, lemon zest, eggs and desiccated coconut. Mix well and heat on a low flame (not too hot, otherwise the egg will freeze). Pour the coconut mixture into the piping bag and squirt on the edge of the cut-out pieces of dough (I don`t use a piping nozzle for this, just the ring from the piping bag, because the mixture cannot be pushed through the piping nozzle). Spread it well around the edge and press down a little.
- Leave a circle of approx. 3 cm in the middle for the jelly. Now put the jelly in the middle. And bake the macaroons one after the other in the oven preheated to 160 ° C for about 15-25 minutes. Let cool and dust with icing sugar.
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