Lübeck Coconut Macaroon

A simple but delicious cake recipe:

Grind the coconut flakes between your hands, sprinkle on a tray and dry in an open oven at 100° Celsius for 20 min.

Beat the egg whites to snow. Mix half of the sifted powdered sugar with the marzipan paste and the snow. Add the coconut flakes, the remaining fine sugar, the lemon skin and the rum and mix everything together to form a coarse, viscous dough.

Preheat the oven to 160° Celsius. Fill the dough into a piping bag with a nozzle and pipe walnut-sized balls onto the baking tray. Sprinkle the macaroons with the sugar and bake on the middle rack for 15 to 20 minutes, they should have a brown crust on the outside but remain soft on the inside.

Cool on a cooling rack. Melt the chocolate glaze in a bain-marie and dip the macaroons one-third of the way in and place on a cake rack to dry the glaze.

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