Shred coconut between the palms of the hand, sprinkle it on a baking tray and leave to dry for 20 minutes in the open oven to 100 degrees. Whipping egg whites stiff.
Mix half of the powdered sugar sifted with the mass of marzipan and whites.
Add the coconut. the rest of powdered sugar, the lemon rind and rum and knead until you get a mass of thick lumps and viscose.
Heat oven to 150 degrees. Enter the mass in a sleeve pastry with rounded tip and form balls the size of a walnut on the oven tray. Sprinkle the almond with sugar and cook for 20 minutes to half-height; they should be out a Brown crust, but remain soft inside.
Let cool on a wire rack. Melt chocolate bath bath and insert the third part of the macaroons. Cool chocolate bath.
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