Coconut macaroon rings on shortcrust pastry

  • 150 g flour
  • 100 g soft butter or
  • Margarine
  • 50 g sugar
  • 1 packet Vanillin sugar
  • 1 egg yolk (size M)
  • 2 protein (size M)
  • 125 g Sugar
  • 1 TL Lemon juice
  • 160 g desiccated coconut
  • 1 pack (100 g) candied cherries
  • Cling film
  • baking paper
90 minutes
Put the flour, soft fat, sugar, vanilla sugar and egg yolk in a mixing bowl. Knead into a crumbly dough with the dough hook of the hand mixer. Then quickly knead together with your hands into a smooth shortcrust pastry, wrap in foil and refrigerate for about 1 hour.
Roll out the shortcrust pastry thinly on a floured work surface. Cut out circles with a round cookie cutter (approx. 6.5 cm Ø). With a small shape (approx. 2.5 cm Ø) in the middle smallStand out circles.
Knead the leftover dough together, roll out again and cut out more rings until the dough is used up. Place the rings on a parchment-lined baking sheet. For the coconut macaroon mixture, beat the egg white until stiff.
Then gradually stir in the sugar. Finally, add lemon juice and loosely fold in the desiccated coconut. Fill into a piping bag with a perforated nozzle and squirt the mixture onto the rings. Halve the candied cherries and cut into narrow strips.
Decorate the macaroon rings with it. Bake in a preheated oven (electric stove: 150 ° C / gas: level 1) for 30-40 minutes. Makes approx. 22 pieces.
1 portion approx:
  • 90 kcal
  • 380 kJ


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