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Coconut Macaroons

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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

Coconut Macaroons

  • 30 mins
  • Easy

Ingredients

Directions

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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.

 

 

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Steps

1
Done

Preheat oven to 160°C.
Line two baking sheets with parchment paper or silicone baking mats.

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.
Add sugar slowly one at a time and mix until the sugar is mostly dissolved for about 3-5 minutes.

3
Done

Add the desiccated coconut into the bowl.
Add 2-4 drops bitter-almond flavoring essence.
Fold in the egg whites mixture and make sure the coconut is evenly moistened.

4
Done

Scoop the mixture, using ice cream scoop and place onto prepared baking sheet.
Make sure the mounds are very compact and neat, as pictured above.

5
Done

Bake until lightly golden brown, about 15 minutes.
Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn.
Allow to cool completely before serving.

Stephanie

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