Red Coconut Macaroons
|Powdered sugar||300 Gram (3 Cups)|
|Flaked coconut||300 Gram (4 Cups)|
|Cherry juice/3 drops red food coloring||1 Tablespoon|
Beat the egg whites with the powdered sugar until very light (electric mixer or electric hand beater is extremely helpful).
Reserve 1/4 cup of this egg white mixture and cover with foil.
Stir the flaked coconut into the remaining egg white mixture.
Line a baking sheet with parchment paper or silicone paper.
With a teaspoon dipped in water, place small mounds of the mixture side by side; make a depression in the center of each with a cooking spoon handle.
Color the reserved egg white mixture pink with a little cherry juice or red food coloring; fill the hollows with this.
The process is quite simple with a paper cone.
Let the macaroons dry for about 2-3 hours.
Preheat the oven to 325°F. (160°C).
Bake the macaroons on the center shelf for 15-20 minutes; they should remain very pale.
They should have a crinkly exterior but still be quite soft on the inside.