|Preparation||Start to finish|
|15 min.||15 min.|
|1||Put 100 g dessicated coconut in the bowl of the food processor (or blender goblet) and blend for about 1 minute until transformed into a finer powder than the original.
This is to give a smoother texture to the paste, more agreeable in the mouth than the shreds of coconut.
|2||Then add 50 g icing sugar.||2 min.|
|3||Blend again, then add 1 egg white a little at a time, just until the paste begins to come together.||5 min.|
|4||It's quite possible that the paste will not form a ball easily like marzipan, and you will need to finish the process by hand. Don't worry, this will not affect the end result.|
|5||Finish by shaping the paste into a flat cake, then carefully wrap in plastic film and keep in the fridge, where it should stay usable for several days, even 1 or 2 weeks.||5 min.|
For 150 g : 0.78 €
|Dessicated coconut: You can check-out other recipes which use it, like for example: Coconut tuiles, Coconut rocks, ... [All]|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Swiss meringues, Paris-Brest, Arlesian Biscuits, Little Christmas biscuits, Half-cooked chocolate cake with raspberry coulis, ... [All]|
|Egg white: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Two-coloured chocolate-orange tart, Butter cream, Pistachio madeleines, Chocolate madeleines, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)