Chocolate-Covered Macaroons - Kokosmakronen
Ingredients:
- 4 egg whites
- ½ teaspoons of cinnamon
- 2-4 drops of almond extract
- 200 g (7 oz) of sugar
- 250 g (9 oz) of unsweetened fancy coconut flakes
- 85 g (3 oz) of unsweetened chocolate
Preparation:
Use your electric hand mixer to beat the egg whites until they are very stiff. Slowly add sugar, almond extract, and cinnamon. Use your whisk to fold in the coconut flakes. Stir gently so that the batter stays fluffy. Use two teaspoons to place small clumps of the mixture on a bing sheet covered with baking paper.
Place the macaroons in a preheated oven on the fourth rack from bottom and bake them for about 20-22 minutes at 150°C (300°F). Let them cool down on the baking sheet and then carefully place on a cooling rack.
Melt the chocolate in a bain-marie (water bath) and brush the bottom of the macaroons with it. Make sure that your macaroons have had time to fully dry on the outside (so that they won’t stick to each other) before storing them in a tin box. The macaroons taste also very good without chocolate. DONE!
