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Juicy Coconut Macaroons

Juicy Coconut Macaroons

40 min
For 25 servings

Icing sugar can be produced in-house in the bamix® Processor.

  • 200 gcoconut flakes
  • 200 gicing sugar
  • 4 pcsegg white
  • 130 gMarzipan paste
  • 1 pinchsalt
  • 3 drops ofbitter almond essence (or rum essence)
  • 100 gdark chocolates
  • 1 tspcoconut oil

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Directions

multi-purpose blade
processor
Slicesy®
First, chop the marzipan paste with the bamix® SliceSy® and the chopping blade. Then, mix all the ingredients with the bamix® multi-purpose blade and heat slightly until the mixture has a glue-like consistency. Do not boil! If possible, use a kitchen thermometer here. Do not exceed 50 °C, which is a little more than lukewarm. Form small balls from the mixture, place them on baking paper, pinch the tops slightly with your fingers and form a pointed tip. Bake the macaroons for about 10 minutes at 150 °C.
Chop the dark chocolate with the bamix® processor. Melt the chocolate and coconut oil in a bain marie to produce a glaze. Dip the finished coconut macaroons in it. Allow to dry and store in tightly sealed biscuit tins.

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