Jam Coconut Cookies

Ingredients

• 2 egg whites
• 1 pinch salt
• 50 g raw cane sugar
• 0.5 lemon
• 100 g marzipan core
• 125 g shredded coconut
• 2 tbsp Whole wheat flour
• 125 g raspberry jam

Instructions

1. 1.

   Beat the egg whites until stiff. Gradually add salt and raw cane sugar, continuing to mix until the mixture is very firm. Squeeze the lemon and melt the lemon juice with the marzipan in a small saucepan, let it cool slightly, then fold the shredded coconut into the meringue. The dough should be soft but formable; if needed, stir in a little flour.

2. 2.

   Using two damp teaspoons, scoop small heaps onto a parchment-lined baking sheet, spacing them apart. Press a shallow indentation in each mound (e.g., with a spoon handle) and fill with a bit of jam. Bake in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 20 minutes until golden brown. Remove from the sheet and let cool.