Thai Coconut and Cocoa Macaroons

Name: Thai Coconut and Cocoa Macaroons
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Thai, Asian
Ingredients: 2 larges egg whites; 198 grams package toasted flake coconut; 1 teaspoon lime juice; 0 teaspoons salt; 1 Tbsp unsweetened cocoa powder; 100 grams white sugar

The recipe Thai Coconut and Cocoa Macaroons could satisfy your Asian craving in approximately 1 hour. For 14 cents per serving, you get a dessert that serves 16. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 109 calories, 1g of protein, and 8g of fat per serving. If you have egg whites, sugar, lime juice, and a few other ingredients on hand, you can make it. Cocoa Coconut Macaroons, Cocoa-Cinnamon Macaroons, and Red Cocoa Powder Macaroons are very similar to this recipe.

Instructions

Preheat an oven to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.

Ingredients you will need

Egg Whites

Mounds Bar

Sugar

Equipment you will use

Mixing Bowl

Whisk

Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.

Ingredients you will need

Cocoa Powder

Egg Whites

Lime Juice

Coconut

Salt

Equipment you will use

Whisk

Drop mixture by tablespoonfuls onto the prepared baking sheets.

Equipment you will use

Baking Sheet

Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2larges

egg whites 198grams

package toasted flake coconut 1teaspoon

lime juice 0teaspoons

salt 1Tbsp

unsweetened cocoa powder 100grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for 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 Titus Zinfandel with a 4.7 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Titus Zinfandel

Visually this wine is as impactful as the flavor profile, with a gorgeously opaque royal purple core giving way to a clear ruby red rim. Toasted oats and brown sugar notes curl around juicy cranberry-raspberry on the nose, reminiscent of a crisp just out of the oven, followed by balsamic strawberry reduction, faint rose petal and just a hint of the saddle. On the palate toast, oak and macerated strawberry are crowned by a high, bright ribbon of caramel, and robed in red delicious apples and watermelon candy. It is long and lean on the palate, with medium body and an everlasting finish showing considerable ageability in the tannins.