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Coconut Macaroons

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<p><a href="http://commons.wikimedia.org/wiki/File:Sofra_Coconut_macaroon,_October_2009.jpg">Image Credit</a></p>
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: 
0 Minutes
Servings: 
4

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