Coconut Macaroons

Name: Coconut Macaroons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 22
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 59 milliliters demerara sugar; 4 larges egg whites, at room temperature; 118 milliliters granulated sugar; 1 teaspoons salt; 710 milliliters unsweetened dried coconut flakes; 118 milliliters unsweetened shredded coconut; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Coconut Macaroons a try. This recipe serves 22. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 121 calories. 31 person have tried and liked this recipe. A mixture of coconut flakes, vanillan extract, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place all the ingredients in a large heatproof mixing bowl (stainless steel is best) and set the bowl in a skillet with barely simmering water and stir the mixture with a wooden spoon, scraping the bottom to prevent burning. Stir for 5 to 7 minutes until the mixture is very hot to the touch and the egg whites have thickened a bit. They will turn from translucent to opaque. Set the egg white mixture aside for 30 minutes to thicken up more.

Ingredients you will need

Egg Whites

Water

Equipment you will use

Wooden Spoon

Mixing Bowl

Frying Pan

Preheat the oven to 350oF and place the racks in the upper and lower thirds in the oven. Line 2 cookie sheets with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

With two tablespoons, place the coconut mixture in neat heaps on the lined cookie sheets 2 inches apart from one another.

Ingredients you will need

Coconut

Equipment you will use

Baking Sheet

Bake for 3 minutes and rotate the sheets from front to back.

Equipment you will use

Oven

Bake another 2 minutes, and switch the baking sheets from top to bottom and vice versa. Lower the temperature to 325oF and bake for another 10 to 15 minutes, until the macaroons are a mix of cream and gold colors and the edges get slightly brown. Cool baking sheets on cooling racks and let cool completely before peeling away from the parchment paper.

Ingredients you will need

Cream

Equipment you will use

Baking Paper

Baking Sheet

Oven

Serve, preferably, on the day the macaroons are baked – they’re best day one. However, they’re still delicious for a few more days, though it’s doubtful they will last that long in any household that loves a macaroon.