Coconut and marzipan macaroons

Well, guess what? I love baking cookies! But this is not a secret. Last year I baked 6 different types, which is a lot to eat for two people. This year I tried keeping it simple and only baked 3 types. 

It was also first time I tried a cookie swap party. I had my mind set on a cookie swap party for years, since I read about it on a blog and thought it the best idea ever. Everybody bakes one type of cookie at home and then they all meet and swap cookies and eat them and take some of them home. Best party ever, you should definitely give it a try if you love baking/eating cookies!

The coconut and marzipan cookies from this recipe are fast and easy to make, and you get lots of them which is good if you want to feed a crowd.

Duration: 1 hour
Servings: about 60 cookies
Difficulty: easy

Ingredients:

• 5 egg whites
• 250 g shredded coconut
• 250 powdered sugar
• 400 g marzipan
• peel from 3/4 lemon
• 1 Tbsp rum or milk
• 150 g dark chocolate

Method:

• Preheat oven to 100 degrees.
• Put coconut in a large baking tray and put it in the oven for 20 minutes, leaving the oven door slightly open.
• Beat egg whites until stiff.
• Cut marzipan in small pieces.
• Add marzipan and half of the sugar to egg whites and combine with a mixer.
• Add rest of the sugar, coconut, lemon peel and rum or milk and mix again.
• With a teaspoon form little cookies from the dough and put them on a lined baking tray.
• Preheat oven at 160 degrees.
• Put the tray in the oven for 15-20 minutes.
• take the macaroons out and let them cool.
• Melt chocolate over a water bath.
• Dip cookies halfway in the chocolate.
• Let cookies cool on a cooling rack.