Ingredients per serving

1 Cup (6oz/170g) schredded coconut

5 egg whites

1 1/4 Cup (9oz/250g) castor sugar

2 tbsp coconut flour

14oz/400g Marzipan 50%/50%

1/2 Lemon zest grated

2 tbsp rum

1/2 cup sugar

 

For the chocolate icing

1/2 Cup (4oz/100g) Genauva extra dark chocolate gems

1/4 Cup (2oz/50g) butter

1/2 Cup (3oz/80g) icing sugar

2 tbsp cream

Coconut chocolate makaroons from Martinique

Chocolate coconut macaroons

Chocolate coconut macaroons

Preparation

  • Beat the egg whites until stiff
  • Fold the marzipan and half of the sugar into the egg white
  • Add the coconut, coconut flour, the rest of the sugar, lemon zest and rum and mix until you get a thick batter
  • Pre-Heat the oven to 300°F (150°C)
  • Scoop the batter on a parchment-lined baking sheet
  • Sprinkle some sugar on the cookie batter
  • Bake for 20min (or until gold brown) in the middle of the oven
  • Cool down in a wire rack
  • In a double sauce pan: Melt the chocolate with the butter
  • Stir in the icing sugar and cream
  • Dip the macaroons in the chocolate and put them on a parchment paper to dry.
  • Drizzle some chocolate over the macaroons

Comments, questions and tips

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