Coconut Thumbprint Cookies
The coconut flakes not only make the biscuits particularly delicious but are also full of good ingredients such as B vitamins. Above all, the content of biotin (vitamin B7) is high, which makes our nails firm, hair shiny and skin beautiful.
To bake the coconut cookies with a little less sugar, you can also easily prepare the Maripan raw mass, which incidentally consists of up to 35% sugar, yourself: grind 100 grams of almonds without skin in a mixer at the highest setting, add ten millilitres of rose water and a few drops of bitter almonds and mix again. When choosing the jam for the coconut cookies, you can vary according to your own preference. Try a blueberry-chai jam with vanilla for the filling.
Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper.
Beat egg white until stiff. Gradually add sugar and salt and continue to beat egg whites until stiff peaks. Warm marzipan in a small saucepan with the lemon juice until combined. Let it cool slightly. Stir coconut flakes into the beaten egg whites. Add the marzipan to form a soft, pliable dough. Add the flour one tablespoon at a time as necessary to form a workable dough.
Form dough into small balls and place on the baking sheet. Press a small well in the middle of each dough ball and spoon in a small dollop of jam. Bake until golden brown, about 20 minutes. Cool on a wire rack.