Ingredients
-
3 white egg
-
a pinch of salt
-
150 g sugar
-
200 g desiccated coconut
-
3 drops of bitter-almond flavoring essence
-
70 back oblaten
Directions
Coconut Macaroons
are very simple to make and chewy-moist on the inside, crispy and golden on the outside. This macaroons are delicious plain but for sure make you addicted. They also keep well for weeks, which makes them the perfect treats to make ahead or give as gifts during the holidays.
Note:
- Cover leftover macaroons tightly and store up to 2 weeks at room temperature.
- This recipe can make up to 70 macaroons.
- You can use vanilla extract instead the bitter-almond flavoring essence.
- In this recipe you can skip the back-oblaten (baking wafers), if it’s difficult to find in the supermarket. I use them on the bottom of the macaroons to give a bit crunchiness.
Steps
|
1
Done
|
Preheat oven to 160°C. |
|
2
Done
|
In a large bowl using a hand-mixer, beat the egg whites with a pinch of salt on medium-high speed until foamy. |
|
3
Done
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Add the desiccated coconut into the bowl. |
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4
Done
|
Scoop the mixture, using ice cream scoop and place onto prepared baking sheet. |
|
5
Done
|
Bake until lightly golden brown, about 15 minutes. |
