Marzipan coconut macaroons

Name: Marzipan coconut macaroons
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Marzipan raw mass; 1 Protein (size M); 100 g Coconut flake; 50 g Icing sugar; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Dark chocolate coating; 50 g white couverture; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Marzipan raw mass
1 Protein (size M)
100 g Coconut flake
50 g Icing sugar
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp grated rind of 1 untreated lemon
100 g Dark chocolate coating
50 g white couverture
baking paper
7-10 Tbsp Freezer bag

Directions

1
Finely dice the marzipan and stir with the egg white until smooth. If necessary, pass through a sieve. Stir in grated coconut, icing sugar, lemon juice and zest. Place approx. 20 heaps on a baking tray covered with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 12-15 minutes.
2
Carefully remove macaroons from the baking tray and let them cool on a cake rack. In the meantime, roughly chop the dark chocolate coating and melt it on a warm water bath. Dip the macaroons halfway into the couverture and let them dry.
3
In the meantime, roughly chop the white chocolate coating and melt it in a warm water bath. Pour the couverture into a small freezer bag, cut off a small corner and spray spirals onto the macaroons.
4
Results in about 20 pieces.