Coconut and Marzipan Macaroons
Preheat a convection oven to 180°C (approximately 350°F). Line baking trays with parchment paper. Toast the coconut in a dry frying pan until golden. Set aside and allow to cool. In a bowl, beat the egg whites until stiff and glossy. Cut the marzipan into pieces and blend with the icing sugar, lemon zest and rum in another bowl. Fold gently into the egg whites. Fold in the cooled coconut.
Using two teaspoons, dollop mounds of the coconut batter on the prepared baking sheets and sprinkle with sugar. put small piles on a prepared baking sheet and sprinkle with sugar. Bake the macaroons on the middle rack for 20 minutes. Move to a wire rack and allow to cool completely. Place the chocolate in a bowl set over a pot of simmering water and stir until completely melted. Pour the chocolate into a freezer bag and cut a corner. Drizzle the macaroons with the chocolate and allow to set.