COCONUT & MARZIPAN MACAROONS

coconut marzipan macaroons_FGI recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.coconut marzipan macaroons_FP

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.coconut marzipan macaroons bakingcoconut marzipan macaroons_LS

Coconut & marzipan macaroons
Yields 48
Print
89 calories
10 g
10 g
5 g
1 g
4 g
19 g
7 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
19g
Yields
48
Amount Per Serving
Calories 89
Calories from Fat 47
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 7mg
0%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 8g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3 medium eggs
  2. • 8 oz. (225 grams) sugar
  3. • 10 ½ oz. (300 grams) unsweetened shredded coconut
  4. • 3 ½ oz. (100 grams) shredded marzipan (almond paste)
  5. • About 5 oz. (150 grams) dark chocolate
Instructions
  1. 1. Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
  2. 2. Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
  3. 3. Preheat the oven to 350 °F (175°C)
  4. 4. In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
  5. 5. Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
  6. 6. Take them out of the oven and let them cool off.
  7. 7. Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process).
Notes
  1. Devour these with some coffee or tea.
beta
calories
89
fat
5g
protein
1g
carbs
10g
more
DiepLicious http://dieplicious.com/
Coconut macaroons_SQ

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