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Coconut and Marzipan Macaroons
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Decadent chocolate-dipped macaroons inspired by the marzipan capital, Lübeck, Germany.
Ingredients:
  • 5 large egg whites
  • 18 ounces marzipan
  • 2 cups confectioners' sugar, sifted, divided
  • 2 cups dried unsweetened coconut
  • 0.5 teaspoon lemon zest
  • 2 tablespoons rum
  • 0.5 cup white sugar
  • 2 (3.5 ounce) packages dark chocolate, finely chopped
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C) and prepare a baking sheet by greasing it or lining it with parchment paper.
  • Beat egg whites in a bowl of your choice until foamy. Keep beating until stiff peaks form.
  • Mix marzipan with half of the confectioners' sugar until it resembles bread crumbs. Incorporate coconut, remaining confectioners' sugar, lemon zest, and rum. Stir thoroughly before adding stiff egg whites.
  • Drop small spoonfuls of the mixture onto the baking sheet and sprinkle with sugar.
  • Bake in the preheated oven until the macaroons are golden and slightly soft, about 20 minutes. Allow to cool completely on a rack for 30 minutes to 1 hour.
  • Melt 3/4 of the chocolate in a double boiler over simmering water, stirring often to ensure a smooth texture. Remove from heat and stir in the rest of the chocolate until fully melted.
  • Dip one-third of the cooled macaroon into the luscious melted chocolate, then place them on waxed paper to allow the chocolate to set. Store your delectable macaroons in an airtight container with layers separated by waxed paper.

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