Coconut Macaroons
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.
  • CourseCookies
  • CuisineItalian
  • 2cups Desiccated coconutunsweetened
  • 3numbers Egg whites
  • 1/2cup Caster sugar
  • 1teaspoon Vanilla extract
  • 3/4cup Semi sweet chocolate chips
  • 1pinch Salt
  1. 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)
  2. Add desiccated coconut and mix well until combined. Set aside the mixture for about 10 minutes.
  3. Preheat the oven at 160°C for 10 minutes.
  4. 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.
  5. Bake for about 22 minutes or until they start to turn golden brown.
  6. Stand the macaroons on trays for 5 minutes before lifting them onto a wire rack to cool.
  7. 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.
  8. 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.
  9. NOTE – Depending on the size of the egg whites, you may need to use less or more desiccated coconut.
  10. I used the whites of 3 large eggs, the average weight of an egg is 58 grams.
  11. Avoid over-baking the macaroons, as they will become dry and crumbly.
  12. Desiccated coconut is the dried, finely shredded flesh of the coconut.
  13. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  14. Recipe source – Food Fusion

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