Coconut Macaroons

Image: Coconut Macaroons

Makes ~60-80, depending on the size you make them.

• Ingredients
  • 7-8 egg whites
    • Note: I don't think the size of the eggs matters as much here as for the chocolate and hazelnut macaroons, but I haven't experimented much yet.
  • 500g sugar
  • 500g grated coconut
  • 30mL lemon juice
  • Lemon zest from one lemon
• Instructions
  • Beat egg whites until stiff.
  • Stir in sugar, lemon juice, and lemon zest.
  • Stir in coconut flakes. (Image)
  • Form small heaps on a tray using two teaspoons. The dough is very brittle, so this part is a bit annoying. (Image)
  • Bake on middle rung at 180 C for ~10-15 minutes.
  • Notes
    • Some people like to put the macaroons on wafer papers, but I'm not a big fan of those.

Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970).