Coconut macaroons

• By Christa Follmann

You will need:

170g of grated coconut, the whites of five eggs, 250g of icing-sugar, 200g of pure marzipan, two spoonfuls of brown rum, the grated zest of half a lemon.

Whisk the egg-whites until stiff. Stir in half of the sieved icing-sugar and the marzipan and whisk them together until smooth. Then stir in the other half of the icing-sugar, the grated coconut, rum and lemon zest and beat them together until the mixture is smooth. Preheat the oven to gas mark 2/150C.

Form balls of about the size of walnuts with the mixture, place them on baking-paper on a baking-tray and bake them for about 20 minutes. They should remain whitish. Allow them to cool down before storing them in a tin.