Monday, October 6, 2008

Coconut Macaroons

These sweet & fragrant gems must be eaten still warm from the oven.
U'll love the crispy exterior & soft chewy interior.
A pleasurable indulgent indeed…

Cocnut Macaroons

Coconut Macaroons

What U need:

  • 2 large Egg whites
  • 100g Sugar
  • Pinch of salt
  • 30g Ground almond
  • 1 tsp Vanilla extract
  • 250g Shredded coconut - sweetened
  • 30g Flour


  1. Preheat oven to 170 °C and line tray with baking paper.
  2. Place a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
  3. When the mixture is warm to the touch, remove from heat and stir in the ground almond, vanilla extract, shredded coconut & flour.
  4. Cover and refrigerate for about one hour or until firm.
  5. Place small mounds (about 1 tablespoon) of the dough on the baking paper, spacing several inches apart.
  6. Bake for about 20 minutes or until golden brown.
  7. Remove from oven and let cool for about 10 minutes before consuming or cool them completely before storing in an air tight box for up to a week.

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