These coconut macaroons with citrus, marzipan, and chocolate taste absolutely heavenly! Crispy on the outside, soft and confection-like on the inside, with a hint of citrus that complements the sweetness incredibly well.
Recipe for coconut macaroons with marzipan
Deluxe Coconut Macaroons with Marzipan and Lemon:
A little delicious weekend project..? These coconut macaroons with citrus, marzipan, and chocolate taste absolutely heavenly! Crispy on the outside, soft and confection-like on the inside, with a slight hint of citrus that complements the sweetness incredibly well.
They are both easy and quick to make and don’t require many ingredients – perfect for afternoon indulgence
(approx. 15 pcs)
Servings: pcs.
Coconut Macaroons with Marzipan
These coconut macaroons with citrus, marzipan, and chocolate taste absolutely heavenly! Crispy on the outside, soft and confection-like on the inside, with a hint of citrus that complements the sweetness incredibly well.
Equipment
- Grater
- Hand Mixer
- Bowl
- Baking Tray
- Baking Paper
- Oven
Ingredients
- 2 pcs. Egg
- 150 gram Sugar
- 200 gram Coconut Flour
- 50 gram Butter liquid or melted
- 50 gram Marzipan
- 6 gram Lemon Zest grated
- 150 gram Dark chocolate
Instructions
- Whisk eggs and sugar until fluffy.
- Stir in desiccated coconut and butter.
- Grate the marzipan coarsely and also stir it into the dough. Stir in the lemon zest.
- Let the dough rest on the counter for 10-15 minutes.
- Shape small mounds with your hands and place them on a baking sheet lined with parchment paper. Optionally, wet your hands with a little cold water to prevent the dough from sticking too much.
- Bake the coconut macaroons for 15 minutes at 175 degrees Celsius (347 degrees Fahrenheit) (conventional oven), until they are nicely golden. Let them cool on the baking sheet.
- Melt the chocolate and dip the cooled coconut macaroons in the chocolate. Optionally, drizzle a little on top as well. Let the chocolate set and serve.