These coconut macaroons with marzipan are gluten free and dairy free.
2 people made this
Makes: 80 macaroons
170g unsweetened desiccated coconut
5 egg whites
250g icing sugar, sifted
2 tablespoons rum
1/2 lemon, zested
dark chocolate for dipping
Method Prep:40min › Cook:20min › Ready in:1hr
Preheat your oven to 160 C / Gas 3. Line a baking tray with greaseproof paper or grease it very well.
Toast coconut in a non grease frying pan till lightly browned. Let cool.
Beat egg whites with an electric mixer till stiff. Crumble marzipan and mix well with half of the icing sugar and fold this under the egg whites. Add coconut, the rest of the icing sugar, lemon zest and rum and mix till well combined.
Fill mixture in a piping bag with a large star shaped nozzle and pipe walnut size macaroons on the baking tray.
Bake in the preheated oven for 20 minutes. Transfer to a wire rack and let cool.
Melt chocolate in a hot water bath and dip the macaroons about halfway in the chocolate. Let the chocolate coating set before serving or storing.