Brazilian Coconut Macaroons

Name: Brazilian Coconut Macaroons
Total time: 55 min
Yield: 40
Cuisine: American, Brazilian, Latin America, South America
Ingredients: 2 egg whites; 2.5 cups powdered sugar; 7 ounces marzipan paste; 1 cup Grated coconut; 4 teaspoons Rum; 1 tablespoon Lime juice

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 55 min.

Ready in

Calories:

192

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	192 kcal	(9 %)
Protein	1.85 g	(2 %)
Fat	5.22 g	(5 %)
Carbohydrates	35.2 g	(23 %)
Sugar added	22.23 g	(89 %)
Roughage	0.32 g	(1 %)

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more nutritional values

Vitamin A	0.06 mg	(8 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.03 mg	(0 %)
Vitamin B₁	0 mg	(0 %)
Vitamin B₂	0.05 mg	(5 %)
Niacin	0.19 mg	(2 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	0.79 μg	(0 %)
Pantothenic acid	0.06 mg	(1 %)
Biotin	0.35 μg	(1 %)
Vitamin B₁₂	0.01 μg	(0 %)
Vitamin C	0.39 mg	(0 %)
Potassium	50.84 mg	(1 %)
Calcium	18.29 mg	(2 %)
Magnesium	13.04 mg	(4 %)
Iron	0.36 mg	(2 %)
Iodine	2.97 μg	(1 %)
Zinc	0.34 mg	(4 %)
Saturated fatty acids	2.22 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

pieces approx.

Ingredients: 2
egg whites; 2 ½ cups
powdered sugar; 7 ounces
marzipan paste; 1 cup
Grated coconut; 4 teaspoons
Rum; 1 tablespoon
Lime juice

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Preparation steps

Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.

Whisk the egg whites with a pinch of salt until stiff peaks form. Add 75 g icing sugar to the marzipan and stir in well. Fold in a further 75 g icing sugar, the coconut and rum and mix to form a thick dough.

Spoon the dough into a piping bag with a round nozzle and pipe small mounds/pyramids onto the grease-proof paper. Bake in the oven for 20-25 minutes.

Meanwhile, stir together the remaining 100 g of icing sugar with the lime juice.

Remove the cooked macaroons from the oven, leave to cool and decorate with the lime glaze. Leave to dry, then serve.