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Crispy Baked Coconut Macaroons

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Ingredients
  Egg whites 4
  Cream of tartar 1 Pinch (If Not Using A Copper Bowl)
  Sugar 3⁄4 Cup (12 tbs)
  Shredded coconut 12 Ounce (4 Cups / 1 Package)
Directions

1. Preheat oven to 200º F.
2. Line 2 baking pans with parchment paper.
3. In a stand mixer with the whisk attachment; beat the egg whites with the cream of tartar for about 5 minutes until medium peaks are reached.
4. Gradually add sugar and continue to beat for 2 minutes until stiff peaks formed.
5. Add coconut into the egg whites.
6. Into a pastry bag fitted with a 1/2” tip, spoon the mixture.
7. Pipe rounds onto prepared pans 2” round and 1” high.
8. Bake for about 3 hours, until they feel hard and dry to the touch; ff they start browning too quickly, reduce oven temp.
9. Let them cool on a rack, and store in an airtight container.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Occasion: 
Passover
Ingredient: 
Coconut
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Macaroons are like cookies, they are light and baked. This is a classic version made with shredded coconut. It’s simple to make and everyone from kids to grownups like them a lot. Macaroons can be made in many variations using nuts, almonds and many more ingredients.

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