These coconut macaroon are chewy cookie-like confection made with sweet shredded coconut. This dish is popular in the United States, and it’s generally dipped in white chocolate for added taste. This recipe for Coconut Macaroon is unlike any other. It’s easy, quick, and tasty.
The dainty sandwich biscuits known as macarons have a crisp surface. A macaron shell is a name given to each individual cookie. The shells are manufactured without any chemical leaveners and rely only on well-beaten egg whites for lift.
ar nougat-like, chewy feel if you follow the recipe exactly. They shouldn’t be hollow in the first place. Although macarons can be flavoured in a variety of ways, this recipe is for basic macarons. They have a sweet almond flavour and are excellent!
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- 60 g Egg Whites
- 40 g Desiccated Coconut
- 40 g Ground Almonds
- 20 g Sugar
- 55 g Condensed Milk
- 1 pinch Salt
- Mix the desiccated coconut and the ground almonds together with the salt.
- In another bowl, whisk the egg whites till frothy then add half the sugar, continue whisking till dissolved then add all the sugar and whisk till stiff peaks.
- Add the condensed milk over the top of the dry ingredients, together with one scoop of meringue. Mix till lightened then fold in the rest of the meringue
- Transfer the mixture in a piping bag and pipe into a round disc and bake at 175C for at least 8-10 minutes
If you enjoyed these feel free to check out other macarons!
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