Coconut macaroon kisses with chocolate cream

For 25 pieces
  • 150 g whipped cream
  • 100 g dark chocolate
  • 2 Protein (Gr. M)
  • 100 g Sugar
  • 100 g desiccated coconut
  • baking paper
90 minutes
very easy
Heat the cream in a saucepan. Break the chocolate into pieces. Melt in the cream while stirring. Put the chocolate cream in a mixing beaker and cover and chill for at least 3 hours, preferably overnight.
Preheat the oven (electric stove: 150 ° C / convection: 125 ° C / gas: see manufacturer). Line two baking sheets with parchment paper. Beat the egg whites very stiffly with the whisk of the mixer, finally sprinkle in sugar.
Fold in desiccated coconut. Pour the macaroon mixture into a piping bag with a large perforated nozzle.
Sprinkle approx. 25 dots on each of the baking trays. One after the other in the hot oven.
Bake for 20–25 minutes. Let the macaroons cool on the baking sheet for about 30 minutes, then remove them from the baking paper.
Beat the cold chocolate cream with the whisk of the mixer for approx. 1 minute until stiff. Fill into a piping bag with a perforated nozzle. Sprinkle a chocolate tuff on the underside of approx. 25 macaroons. Place the remaining macaroons on top and press lightly.
1 piece approx:
  • 80 kcal
  • 1 g protein
  • 6 g fat
  • 6 g carbohydrates


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