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Kokosmakronen – Coconut Macaroons


250 grams sugar
pinch of salt
2 packets of vanilla sugar or 1 teaspoon vanilla extract
250 grams finely shredded coconut
4 egg whites
50 grams grated (milk) chocolate


Thoroughly beat the egg whites while gradually adding the salt, sugar and vanilla sugar or extract. Fold in the coconut and chocolate. Put the batter into a pastry bag and use a serrated nozzle to create circles on a greased baking sheet. Bake the macaroons in a preheated 150ºC/295ºF oven until the tops are yellowed. Take from the oven and let them cool off on a rack.

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