German Coconut Macaroons (Kokosmakronen)

Ingredients

• 200 g / 7.1 oz unsweetened, finely shredded coconut
• 4 egg whites
• 200 g / 7.1 oz fine sugar
• 1 tablespoon vanilla sugar
• a pinch of ground cinnamon
• about 50 g / 1.8 oz dark chocolate, melted

Method 

1. Roast the shredded coconut in a non-stick skillet over medium heat, until golden. Stir occasionally to avoid burning. Transfer onto a plate and set aside to cool down completely. Line 2 baking sheets with baking parchment. Position the rack in the middle of the oven and preheat the oven to 140°C / 285°F.

2. Using an electric mixer fitted with a whisk whip the egg whites on high speed until peaks form. Add sugar, vanilla sugar and cinnamon and briefly whisk at the highest speed. Using a spatula, very gently fold in the shredded coconut (do not stir).

3. Dollop heaping teaspoons of the macaroon mixture onto the prepared baking sheets (Use a second teaspoon to push the batter onto the baking sheet).  Bake 20 – 25 minutes.

4. Pull the macaroons with the baking parchment onto a cooling rack and let cool down completely. Drizzle the tops of the macaroons with melted chocolate, making a zig-zag motion to decorate.