Orange salad with coconut macaroons

Name: Orange salad with coconut macaroons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Coconut flake; 2 fresh protein (Gr. M); 100 g + 2 teaspoons sugar; 1 coated tablespoon cocoa; 3 Oranges; 1 piece(s) fresh ginger; 2-3 TABLESPOONS Orange liqueur; 7-10 Tbsp Coconut chips and mint; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Coconut flake
2 fresh protein (Gr. M)
100 g + 2 teaspoons sugar
1 coated tablespoon cocoa
3 Oranges
1 piece(s) fresh ginger
2-3 TABLESPOONS Orange liqueur
7-10 Tbsp Coconut chips and mint
baking paper

Directions

1
Roast the grated coconut. Let it cool down. Beat egg whites until stiff. Add 100 g sugar and continue beating until it is dissolved. Fold in grated coconut. Stir into one half of the cocoa.
2
Place 40-50 heaps on 2 baking trays lined with baking paper. Bake in a hot oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1) for approx. 25 minutes. Cool down.
3
Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice. Peel ginger and chop very finely.
4
Mix orange juice, ginger and liqueur. Season to taste with 2 teaspoons of sugar. Let the oranges steep for about 15 minutes. Arrange orange salad with 2-3 macaroons each. Decorate with coconut chips and mint.