Bounty – Macaroons

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

4 egg whites
200 g powdered suar or suar
100 g chocolate (dark or whole milk)
150 g desiccated coconut

Instructions

Melt the chocolate in a double boiler.
Meanwhile, beat the egg white until stiff and gradually beat in the sugar or powdered sugar, so that a stiff meringue is created.
Stir 50 g desiccated coconut into the chocolate. Put the chocolate mixture with the remaining coconut flakes on the meringue and carefully fold in everything. Use a teaspoon to place small piles of dough on a baking tray lined with baking paper.
Bake in a preheated oven at 180 ° C top / bottom heat for about 15-20 minutes.
The macaroons should be crispy on the outside, but still stay moist on the inside!
Makes about 25 pieces.
Note: Prepared with powdered sugar they run wider (cookies), prepared with sugar they stay “dimensionally stable” (macaroons).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.