Coconut Macaroons
Moist coconut macaroons with lightly golden tops are classic small cookies that are easy to succeed with. This recipe for coconut macaroons folds shredded cocon…
Ingredienser
Instructions
Melt the butter and let it cool to room temperature.
Whisk eggs and sugar together until pale and airy.
Gently fold in shredded coconut, sifted flour, baking powder and cooled butter.
Stir until you have an even and cohesive batter.
Line a baking tray with parchment paper.
Shape small peaks of batter using two tablespoons.
Place the peaks with some space between them on the tray.
Bake the coconut macaroons in the middle of the oven at 200 degrees for about 10 minutes, until lightly golden on top.
Cool the coconut macaroons on a wire rack before serving.
Nutrition per serving
Energi ca. 3015 kcal
Protein 36.7 g
Fett 244.0 g
Karbohydrater 199.3 g
Fiber 48.0 g
Sukker 146.9 g
Salt 0.3 g
Tips & tricks
Let the macaroons cool completely before storing them in a tin. This helps them hold their shape better and makes them less sticky.
Did you know?
Coconut macaroons get their moist center from shredded coconut, eggs and sugar, while a short bake gives a lightly crisp surface. A little flour and baking powder help the batter hold its shape without making the cookies heavy. They are simple cookies that keep well when stored dry.
