Coconut macaroon is a flourless coconut cookie. They are crispy on the outside and chewy on the inside. Coconut macaroons are perfect for those who want to eat gluten-free cookies.
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Ingredients
- 2 cups Desiccated coconut unsweetened
- 3 numbers Egg whites
- 1/2 cup Caster sugar
- 1 teaspoon Vanilla extract
- 3/4 cup Semi sweet chocolate chips
- 1 pinch Salt
Ingredients
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Instructions
- Beat egg whites, sugar, vanilla extract, and salt in a bowl until the sugar has dissolved and the mixture becomes light and frothy. (no need to beat until peaks form)
- Add desiccated coconut and mix well until combined. Set aside the mixture for about 10 minutes.
- Preheat the oven at 160°C for 10 minutes.
- Mix the mixture again to ensure everything is evenly coated. Drop level tablespoons of mixture about 3 cm apart on baking paper-lined oven trays.
- Bake for about 22 minutes or until they start to turn golden brown.
- Stand the macaroons on trays for 5 minutes before lifting them onto a wire rack to cool.
- Melt the semi-sweet chocolate chips in a bowl over a saucepan of simmering water. Dip the top of each macaroon into the melted chocolate and wipe off the excess.
- Place back on a wire rack and let it cool completely at room temperature. Store them in an airtight container at room temperature for up to 4 days.
- NOTE - Depending on the size of the egg whites, you may need to use less or more desiccated coconut.
- I used the whites of 3 large eggs, the average weight of an egg is 58 grams.
- Avoid over-baking the macaroons, as they will become dry and crumbly.
- Desiccated coconut is the dried, finely shredded flesh of the coconut.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
- Recipe source - Food Fusion
