Coconut and Marzipan Macaroons

These chocolate-dipped macaroons (Lübecker Kokosmakronen) originate from the German city of Lübeck, famous for its marzipan.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 91 Calories

Ingredients

• ½ cup white sugar
• ½ teaspoon lemon zest
• 2 tablespoons rum
• 5 large egg whites
• 18 ounces marzipan
• 2 cups confectioners' sugar, sifted, divided
• 2 cups dried unsweetened coconut
• 2 (3.5 ounce) packages dark chocolate, finely chopped

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.

Step 2

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.

Step 3

Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.

Step 4

Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.

Step 5

Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.

Step 6

Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.

Step 7

Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.