Coconut Macaroon Blossoms

Name: Coconut Macaroon Blossoms
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 1/3 Shortcrust pastry; 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 1 Protein (size M); 80 g Sugar; 80 g Coconut flake; 1/2 TEASPOON Lemon juice

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

1/3 Shortcrust pastry
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
1 Protein (size M)
80 g Sugar
80 g Coconut flake
1/2 TEASPOON Lemon juice

Directions

1
For the "flowers" roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm. Cut out biscuits with a flower cutter (5-6 cm Ø) and place them on 2 baking trays lined with baking paper.
2
Stir egg yolk and cream until smooth. Coat the flowers with it. Beat the egg whites until stiff. At the same time let the sugar trickle in. Stir in grated coconut and lemon juice. Use a teaspoon to place small piles on the flowers.
3
Bake in the preheated oven (electric oven: 150 °C/ gas: level 1) for approx. 15 minutes in succession. Let the cookies cool down on a cake rack.