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Coconut macarons bring tropical sweetness and a fluffy texture that melts in your mouth. Coconut flakes combine with fine meringue for a delicate dessert, ideal for those who love simple flavors as well as those looking for something special. This dessert is quick to prepare, without yeast or complicated waiting times, and is always satisfying.
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It is called Macarons because it is very similar, in terms of delicacy, to the famous dessert of the same name. The recipe is actually very easy. The approximate cooking time, not including the oven, is about 15 minutes, and together with baking – 35 minutes.
Ingredients
- 4 egg whites
- 1 cup sugar
- 3½ cups shredded coconut medium flakes
Instructions
- Beat the egg whites with the sugar until they turn white and thicken. Like meringue, approximately. Not until stiff peaks form, but until the surface is shiny, and the whisk should leave a mark on the table. This takes about 3-5 minutes of beating.
- Add the coconut flakes to the egg white mixture and stir with a spoon until the mixture becomes smooth. You should end up with a soft dough. It should not be stretchy. If it is a little runny, add more flakes, if desired.
- Preheat the oven to 180 degrees.
- Use a spoon and wet hands to form cookie balls. I used a little more than half a spoonful. Spread them out on a silicone mat or on the parchment paper you lined the baking tray with.
- The biscuits don't spread much, so you can leave a small distance between the balls. With the given quantity of products, we obtained 40 pieces.
- Bake for about 15-20 minutes, depending on your oven. The biscuits should be lightly browned. I baked them for 15 minutes.
Nutrition
Serving: 100g | Calories: 500kcal | Carbohydrates: 46g | Protein: 5.7g | Fat: 37g
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