Coconut Macaroons


Coconut macaroons

yield: 14 macaroons

150 gr coconut
115 gr granulated sugar
3 egg whites
pinch salt


Preheat oven to 170c/340f and line a baking sheet with parchment paper.

1.Make the macaroon batter: In a large bowl, stir with a spatula the ingredients.
Stir until the ingredients are completely combined.
2.Scoop the batter: Scoop the batter on the baking sheet. Use ice cream scoop.
3.Place in the preheated oven: Bake until golden for about 15/20 minutes
4.Cool the macaroons: Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

Instructions video

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