Coconut macaroons with chocolate and lemon

Grate the marzipan on a coarse grater.

Whisk eggs, sugar and marzipan together.

Fold freshly grated lemon zest in the desiccated coconut.

Fold the sugar mixture in the desiccated coconut. Let the dough rest for 30-40 minutes in the fridge.

Dampen your hands and shape about 10 pyramids of the dough. Place the pyramids on a piece of baking paper on a baking tray.

Bake the macaroons in a preheated fan-assisted oven at 180 degrees for 15-17 minutes, or until they are lightly golden brown at the top. Let the macaroons cool completely on a grid.

While the macaroons cool off, melt the chocolate over a water bath. Fold the gold dust in half of the desiccated coconut. Fold green food colouring in the other half of the desiccated coconut.

Dip the cooled macaroons in the chocolate, leaving only the bottom uncovered. Sprinkle with the gold and green desiccated coconut before the chocolate dries. Store the coconut macaroons in the fridge in a tightly closed container.