Coconut macaroons
Difficulty
Easy 👌15
min.
Preparation
19
min.
Baking
0
min.
Resting
Ingredients
| 200 g | shredded coconut |
| 4 | egg whites |
| 200 g | sugar |
| 1 tsp | vanilla extract |
| ¼ tsp | salt |
| 100 g | chocolate |
Metric
Imperial
Utensils
- small pot
- baking sheet
- oven
- plastic wrap
- large bowl
- parchment paper
- small bowl
Enjoy with
Apple tea
The sweet combination of apple tea and coconut macaroons will fight off the cold any day.
Nutrition per serving
Cal
132
132
Protein
2g
2g
Fat
8g
8g
Carb
13g
13g
Step 1/4
- 200 g shredded coconut
- baking sheet
- oven
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
- 4 egg whites
- 200 g sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- plastic wrap
- large bowl
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
- oven
- parchment paper
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.
in Berlin