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Luebecker Coconut Macaroons


Ingredients: Makronen Luebecker Coconut Macaroons

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  170g shredded coconut
5 egg whites
250g icing sugar
400g almond paste
zest of half a lemon
2 tbs. rum
1/2 cup sugar
100g chocolate icing
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Put the shredded coconut on a baking tray and dry it in the oven 100C oven for about 20 min. Beat the egg white until it forms peaks. Sift half the icing sugar on the crumbled almond paste and add the beaten egg whites to it. Knead well. Add the remaining icing sugar, dried coconut, lemon zest and the rum. It should make a flaky pasty custard.

Preheat the oven to 150C. Put everything in an icing bag and make little balls. Sprinkle a little sugar on every cookie and bake on the middle rack of the oven for 20 min. They should be brown on the outside and still soft on the inside. Let cool on a cooling rack.

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Makronen Luebecker Coconut Macaroons Kokosraspeln:170 g
Ei:5 stk
Puderzucker:250 g
Marzipanrohmasse:400 g
Zitrone:0.5 stk
Rum:0.01 l
Zucker:80 g
Schokoladen-Fettglasur:100 g
2018-19-02 Leckeres Luebecker Coconut Macaroons 5.00 1 Serving size: 1 Keks Fat per serving: n/a