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Coconut macaroons
Ingredients
Utensils
2 ovens, 2 baking sheets, bowl (large), plastic wrap, parchment paper, pot (small), bowl (small)
How-To Videos
How to separate eggs
How to measure
Nutrition per serving
Step 1/ 4
- oven
- baking sheet
Pre-heat oven to 170°C/ 350°F. Distribute shredded coconut over baking sheet evenly and roast in oven for approx. 4 min., or until golden brown.
Step 2/ 4
- ⅜ egg whites
- 20 g sugar
- ⅛ tsp vanilla extract
- ⅛ tsp salt
- bowl (large)
- plastic wrap
In a large bowl, beat egg whites, sugar, vanilla extract and salt. Add toasted coconut and combine. Cover bowl with plastic wrap and place in fridge for approx. 1 hr.
Step 3/ 4
- baking sheet
- parchment paper
- oven
Form coconut mix into 20 small balls and distribute over a parchment-lined baking sheet. Transfer to oven at 170°C/350°F for approx. 15 min. The macaroons should be lightly browned and still a bit soft. Take out of oven and set aside to cool.
Step 4/ 4
- 10 g chocolate
- pot (small)
- bowl (small)
Break up chocolate and melt in a heatproof bowl set over a pot of simmering water. Carefully remove macaroons from baking paper and partially dip in chocolate. Place on parchment paper to dry for approx. 1 hr., then enjoy!
Enjoy your meal!
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