These Danish coconut macaroons made with egg whites, sugar, grated coconut and marcipan and coated with dark chocolate are really nice when eaten on the same day as they are baked. They are supposed to be crispy on the outside and soft and moist on the inside- so dont bake them too long. I found this recipe in my daughter’s cookbook and its actually quite nice;)
2 egg whites ( use the pasteurized to make sure you avoid salmonella)
100 gr sugar
100 gr grated coconut
25 gr pure marcipan
100 gr dark rich chocolate
Mix egg whites and sugar well together in a bowl, grate the marcipan and add it. Leave for at least 30 min.
Make 16 spoonful of the mix on a baking tray ( use baking paper or it will stick), press them into shape with your hands and bake them at 175 degrees for about 15 or until slightly light brown.
Cool them off/ and when cooled dip the bottom of the macaroons in melted dark chocolate of a good quality. Leave to cool and serve when completely cooled off.
Keep them in an airtight container if you have any leftovers.)