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Coconut Macaroons

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Ingredients
  Egg whites 3
  Caster sugar 6 Ounce (185 Gram)
  Granulated sugar 1 Ounce (30 Gram)
  Desiccated coconut 8 Ounce (250 Gram)
Directions

Line baking-sheets with non-stick silicone paper or rice paper.
Whisk the egg whites until stiff, then whisk in the caster sugar to make a meringue; gently fold in the granulated sugar and coconut.
Spoon about 20 small mounds of the mixtute on to the baking-sheets.
With wetted fingers, gently draw up the mixture to make pyramid shapes and top each one with a piece of glace cherry if you wish.
Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes.
If you are using two baking-sheets, change their positions in the oven halfway through cooking.
The macaroons should be slightly golden brown.
Cool on a wire rack and store in an airtight tin.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 585 Calories from Fat 307

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 32.4 g162.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 57.1 mg2.4%

Total Carbohydrates 63 g21.1%

Dietary Fiber 9.2 g37%

Sugars 53.9 g

Protein 6 g12.5%

Vitamin A Vitamin C 1.4%

Calcium 1.6% Iron 10.6%

*Based on a 2000 Calorie diet

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Coconut Macaroons Recipe