The recipe comes from the city of Lübeck in Schleswig-Holstein, on the Baltic Sea coast.
250 g (2 ⅔ cups) coconut flakes, unsweetened
5 egg whites
250 g (1 ½ cups) confectioners’ sugar
400 g (1 ⅔ cups) marzipan
2 tablespoons rum
zest from ½ lemon
90 g (⅓ cup) unsweetened chocolate
2 tablespoons unsalted butter
Beat egg whites to stiff peaks.
Sift half of icing sugar over top and fold into egg whites. With dough hook, work in marzipan until smooth, then add coconut, lemon rind, and rum, and work in as well. Cover cookie sheet with baking paper.
With two teaspoons or use of piping bag, place small heaps of coconut mixture on cookie sheet, spaced 4 cm (1.6 inches) apart.
Bake at 160°C (320°F) for 20 minutes.
When done, macaroons should be lightly browned outside but still soft inside. Let cool on cake rack. Melt chocolate and butter in double boiler, then dip macaroons ⅓ into chocolate glaze and let dry on cake rack.