Coconut Macaroons with Ginger

Ingredients

• 3 egg whites
• 1 tsp lemon juice
• 250 g cane sugar (Seeberger)
• 175 g shredded Seeberger coconut
• 1 pinch ginger powder
• 150 g dark chocolate
• 125 g Seeberger ginger pieces

Instructions

1. 1.

   Beat the egg whites with the lemon juice until very stiff. Gradually pour in the sugar while stirring, then fold in the coconut flakes and ginger powder.

2. 2.

   Preheat the oven to 150°C (fan).

3. 3.

   Using two teaspoons, place small mounds spaced apart on a baking sheet lined with parchment paper. Bake the macaroons for about 20 minutes, allowing them to brown slightly; cover with parchment or foil if needed. Remove and cool.

4. 4.

   For decoration, roughly chop the chocolate and melt it over a double boiler. Chop the ginger into small pieces and mix into the melted chocolate. Quickly spoon small dollops onto the cooled coconut macaroons before the chocolate sets.