Instructions

First, we make the top part, which are snow peaks. Beat the egg whites into a foam over steam, gradually adding caster sugar while beating. It is ready when the sugar is completely dissolved and the foam holds on the whisk. Remove from heat and beat until slightly cooled.

Add finely grated coconut, mix. Place baking paper on a baking sheet and make heaps using a pastry bag. Squeeze out equal heaps on the paper with a diameter of 4-4.5 cm. Bake in the oven at 160 degrees Celsius for about 8 - 10 minutes, then open the oven and let them dry for another 15-20 minutes at 50 degrees Celsius. We must monitor the baking, they are ready when they are firm to the touch and easily peel off the paper.

Prepare the shortcrust pastry by mixing all ingredients (flour, margarine, sugar, egg). Roll out the dough, cut out circles, and bake at 180 degrees Celsius for about 10 minutes. Let it cool.

Prepare the cream. Mix soft butter with powdered sugar and cocoa, beat into a fluffy cream. Pipe the cream onto the shortcrust circles using a pastry bag. Leave space in the center for jam.

Place the coconut topping on the cream. Put the prepared coconut macaroons in the fridge to allow the cream to set well.

Finally, dip the bottom part in chocolate, which we melt together with butter in a water bath.