Coconut Banana Balls

A cake recipe for all foodies:

Whip the egg whites with the salt until stiff. Add half of the sugar, continue to whip until the mixture is glossy. Mix remaining sugar with the coconut flakes, banana chips as well as banana liqueur underneath.

Molding: Shape quantity into balls with the mini ice cream portioner “click” or by hand, place on a baking sheet lined with parchment paper. Dip the portioner in cold water from time to time.

Drying: 2 hours at room temperature.

Bake: about 10 minutes in the middle of the oven heated to 180 °C. Take out, cool slightly, remove precisely from the paper, cool on a rack.

Decorate: Dip half of the balls in the white glaze, dry on a rack. Then dip the other halves into the dark icing, dry on a wire rack.

Store: Keep Guetzli in a tin, well closed, cooled and dry, shelf life: about 1 week.

Tip: use coconut liqueur (e.g. Malibu) instead of banana liqueur.

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