Lübeck Coconut Macaroons

For the coconut macaroons, toast the coconut flakes in a frying pan without fat.

Whip the egg whites until stiff. Crumble the raw marzipan mixture between your hands, mix with half of the sifted powdered sugar and stir into the whipped cream.

Add the coconut flakes, remaining powdered sugar, lemon zest and rum, mix everything together to form a viscous dough.

Fill the mixture into a piping bag with a star-shaped nozzle and pipe walnut-sized mounds onto a greased baking sheet. Sprinkle with sugar and bake in a preheated oven at 160 °C for about 20 minutes.

Dip halfway in melted cooking chocolate and dry.

Preparation Tip:

Sprinkle the coconut macaroons with colored sugar sprinkles as desired at the end.

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