Apple-coconut macaroons

For the all-in-one batter:

125 g wheat flour

2 teaspoons baking powder

125 g sugar

1 pck. vanillin sugar

1 egg

125 g soft butter or margarine

125 g grated coconut

125 g tender oat flakes

50 g finely chopped, dried apple rings

60 g currants

6 tablespoons of rum

1. For the dough, mix flour with baking powder and sieve into a mixing bowl Add sugar, vanilla sugar, egg and butter or margarine and mix the ingredients with a hand mixer with whisk first briefly at lowest setting, then at highest setting for about 3 minutes to a smooth dough. Add coconut flakes and oat flakes. Mix apple pieces with currants and rum and stir into the dough.
2. Place the dough with 2 teaspoons in small walnut-sized piles on baking trays (covered with baking paper), leaving enough space between the piles of dough. Push the baking trays one after the other (together in hot air) into the oven. Top/bottom heat: about 180° C (preheated). Hot air: about 160° C (preheated). Gas: level 2-3 (preheated). Baking time: about 15 minutes per baking tray
3. Pull the macaroons with the baking paper from the baking trays on a cake rack, let the macaroons cool down.