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…
U'll love the crispy exterior & soft chewy interior.
A pleasurable indulgent indeed…
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
Method:
- Preheat oven to 170 °C and line tray with baking paper.
- Place a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
- When the mixture is warm to the touch, remove from heat and stir in the ground almond, vanilla extract, shredded coconut & flour.
- Cover and refrigerate for about one hour or until firm.
- Place small mounds (about 1 tablespoon) of the dough on the baking paper, spacing several inches apart.
- Bake for about 20 minutes or until golden brown.
- 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.