Coconut Macarons with Chocolate

Ingredients

• 100 g marzipan base
• 1 Egg white
• 100 g coconut flakes
• 50 g sugar
• 1 pinch salt
• Lemon (juice)
• 2 tsp lemon zest
• butter shortening (for the baking sheet)
• dark and white chocolate couverture (50 g each)

Instructions

1. 1.

   Preheat the oven to 160°C.

2. 2.

   Grease a baking sheet with butter shortening.

3. 3.

   Beat the egg white until stiff. Gradually add salt, sugar, lemon juice and zest, continuing to beat until the meringue is very stiff. Finely chop the marzipan, mix with coconut flakes, and gently fold into the meringue. Using two damp teaspoons, scoop small heaps onto the sheet, spacing them apart. Bake on the middle rack for about 25 minutes. Remove and let cool.

4. 4.

   For decoration, finely break the chocolate into pieces and melt separately in a double boiler.

5. 5.

   Fill each piece of melted chocolate into a small freezer bag, cut a small tip, and use it to decorate the macarons spirally as desired.