Coconut macaroons with chocolate

Ingredients for Coconut macaroons with chocolate

Instructions for Coconut macaroons with chocolate

To prepare the Coconut macaroons with chocolate recipe, please follow these instructions:

Eggs and sugar are whipped together very easily, mixing melted butter and finally coconut and potato flour. Dough together and preferably rest for 10-15 minutes. The dough is supposed to work. If not, they will get a little more coconut and possibly. A little more potato flour in. The dough is put with 2 teaspoons on a greased plate and it must not flow. Bake on the bottom shelf at 200-210 degrees for 10 minutes until the cakes are golden brown. They descend slightly on the plate, take off a pallet knife and put to cool on a grate.

Should the cakes be really fine, they buy a bag of chocolate buttons, put them in a saucepan, let them melt for low heat, and dump the coconut macrons. They are put on baking paper until the chocolate is stiffened. The cakes can be stored for a long time, and they continue to be cool if they come with a slice of french bread in the kitchen box. Coconut macros are nice to freeze.