Coconut macaroons with marinated orange filets

Name: Coconut macaroons with marinated orange filets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Coconut flake; 2 Protein; 75 g Sugar; 1 coated tablespoon baking cocoa; 3 Oranges (about 300 g each); 10 g Ginger Tuber; 2 TABLESPOONS Honey; 7-10 Tbsp Coconut chips and mint; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Coconut flake
2 Protein
75 g Sugar
1 coated tablespoon baking cocoa
3 Oranges (about 300 g each)
10 g Ginger Tuber
2 TABLESPOONS Honey
7-10 Tbsp Coconut chips and mint
baking paper

Directions

1
Roast the grated coconut in a pan without fat while turning it golden brown. Remove from the pan and allow to cool. Beat the egg white until stiff. At the same time allow the sugar to trickle in. Carefully fold in the grated coconut.
2
Halve the coconut mass. Fold the cocoa into one half and distribute evenly. Use a teaspoon to cut off small piles and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 150 °C/ gas: level 1) for about 25 minutes.
3
Let it cool down. Peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Collect the juice and measure 6 tablespoons. Peel ginger and dice finely.
4
Mix orange juice, ginger and honey and marinate the orange fillets in it for about 15 minutes. Arrange on plates with the coconut macaroons. Sprinkle with coconut chips as desired and serve decorated with mint.