Juicy Coconut Macaroons
40 min
For 25 servings
Icing sugar can be produced in-house in the bamix® Processor.
Juicy Coconut Macaroons
- 200 gcoconut flakes
- 200 gicing sugar
- 4 pcsegg white
- 130 gMarzipan paste
- 1 pinchsalt
- 3 drops ofbitter almond essence (or rum essence)
For the glazing
- 100 gdark chocolates
- 1 tspcoconut oil
shopping list
This recipe is on the shopping list for 2 .
Directions
Juicy Coconut Macaroons
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.
For the glazing
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.
