Coconut macaroons (approx. 20-25 pieces)
2 egg whites
1 pinch of salt
1 tablespoon lemon juice
150 g sugar
200 g desiccated coconut / coconut flakes
Decoration: Chocolate couverture and a little desiccated coconut.
Beat the egg white and the pinch of salt together very stiff, add sugar and continue mixing. Add desiccated coconut and lemon juice and fold in carefully. Line a baking sheet with baking paper and portion the mixture with a tablespoon. Now you can take some desiccated coconut and put it in a pan and slowly roast it. And put aside for decoration later. Preheat the oven top and bottom heat to 160 degrees for 10-15 minutes.Finally, let it cool down and decorate with melted chocolate couverture and roasted rasps. -Advertising, all products paid for by yourself