Coconut Macaroons

Name: Coconut Macaroons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 60 grams 1/3 cup egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs); 177 milliliters sugar (5 1/2 oz, 150g); 473 milliliters grate unsweetened coconut (5.5 to 6.17 oz, 150-175g); 5 teaspoons smooth, unsweetened applesauce (regular or baby food)

The recipe Coconut Macaroons can be made in around 45 minutes. This recipe serves 20. One portion of this dish contains roughly 1g of protein, 3g of fat, and a total of 65 calories. This recipe from Simply Recipes requires egg whites, sugar, grate coconut, and smooth. It works well as a very affordable dessert. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. If you like this recipe, take a look at these similar recipes: The Best Coconut Macaroons, Coconut Macaroons, and Coconut Macaroons.

Instructions

Heat oven to 425°F. Line a baking sheet with parchment or silicone mat.

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Baking Sheet

Oven

Place the unsweetened coconut in a food processor. Pulse for 60 seconds.

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Unsweetened Coconut

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Food Processor

Heat and mix ingredients:

Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.

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Applesauce

Egg Whites

Coconut

Sugar

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Sauce Pan

Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).

If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

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Applesauce

Coconut

Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.

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Mounds Bar

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Baking Sheet

Pastry Bag

Alternatively, form mounds with a 1 tablespoon sized scoop.

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Mounds Bar

Let the formed cookies dry out for about 15 minutes before baking.

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Bake:

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Oven

Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.

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Oven

Frying Pan

Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

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Frying Pan

Store in a covered box for up to 5 days at room temperature.

Equipment

Ingredients

Servings:

60grams

1/3 cup egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)177milliliters

sugar (5 1/2 oz, 150g)473milliliters

grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)5teaspoons

smooth, unsweetened applesauce (regular or baby food)

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Macaroons. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.