<p>The <b>number of servings</b> in this recipe corresponds to the <b>number of GN1/1</b> trays.</p><p>Grate the <b>marzipan</b> and combine it with the <b>egg whites</b>, <b>salt</b>, and <b>powdered sugar</b> in a container.&nbsp;</p><p>Place the container in the combi steamer and heat the mixture at 45°C for about 30 minutes. Then stir the mixture well until the marzipan and sugar have completely dissolved. The consistency should resemble paste. Next, fold in the <b>coconut flakes</b>. Depending on your taste, you can refine the dough with rum or bitter almond flavoring.</p><p>Using spoons, form macaroons on a greased baking tray and bake in the program. Allow the macaroons to cool completely before removing them from the tray.</p><p> Melt the <b>chocolate</b> and dip the bottoms of the macaroons once, place them on a baking paper, and chill in the shock freezer.</p><p>The macaroons will remain soft for a long time if packed airtight.</p><p><br /></p>