Ingredients:
4 egg whites
250 gr  caster sugar
250 gr
grated coconut
pinch salt
some sheets edible paper
(chocolate for dipping)
extra:
oven
Tips for use of the yolks:
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Preparation:
© Janneke's Recipe pages - recipe cookies, pie and pastry making
Beat the egg whites to very stiff peaks and add while whipping bit by bit the sugar and vanilla sugar. Fold the grated coconut and the salt into the batter.
Preheat the oven to 150°C/300°F (fan oven 135°C/275°F).
Put some sheets edible paper on a baking sheet and spoon the batter in a piping bag with a large star-opening.
Needle circles of Ø 10-12 cm on the paper.
Bake the macaroons 20-30 minutes till they are golden yellow.
Let cool on a wire rack and cover optional the bottom part with au-bain-marie melted chocolate.
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