Coconut-Marzipan Macarons

Ingredients

• 150 g coconut flakes
• 4 egg whites
• 300 g marzipan dough
• 200 g powdered sugar
• 1 tsp lemon zest (grated)
• 1 tbsp rum
• 5 tbsp sugar
• 100 g dark chocolate couverture (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with fan and top heat. Line baking trays with parchment paper. Toast the coconut flakes in a dry pan, set aside and let cool. Beat the egg whites until stiff peaks form. Cut the marzipan into pieces and mix with powdered sugar, lemon zest, and rum, then fold into the beaten egg whites. Add the cooled coconut flakes and blend all ingredients into a thick batter.

2. 2.

   Using two teaspoons, drop small mounds onto the prepared baking tray and sprinkle with sugar. Bake on the middle rack for about 20 minutes, then cool on a wire rack. Melt the chocolate couverture over a double boiler, transfer to a freezer bag and cut off a corner. Decorate the macarons with chocolate and let them dry.