Recipe: Coconut Macaroons

This is one of my mother's recipes. This is her recipe for coconut macaroons. Not to be confused with French macarons, coconut macaroons are really easy and taste amazing.

Coconut Macaroons:
2 egg whites
pinch of salt
1/2 tsp vanilla extract or 1/2 tbsp vanilla sugar
2/3 cup (130g) sugar
1 1/3 cup (110g) shredded coconut
Separate your eggs, keeping the whites.
 Whip the egg whites to stiff peaks.
Slowly add the sugar, vanilla and salt and continue to whip it until it sets up.
 Fold in the coconut.
 Spoon the dough onto a lined baking sheet. You can pipe it on as well. The dough is quite soft.
 Bake them at 325°F or 165°C for about 15-20 minutes or until the cookies get the color of toasted coconut.
 Here you can see the difference in color between the dough and the cookies.
 This recipe makes about two dozen.
 The nicest thing about this recipe is that even though it tastes just like a cookie, there is no added fat at all. No butter. No oil. The only fat is what is contained in the coconut. And, for those who have trouble with gluten, these are completely gluten free!
 These are soft and chewy and absolutely delicious.
Watch us make them on YouTube here:
Schaut zu wie wir sie machen auf YouTube hier:


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