Coconut – Cinnamon – Macaroons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 85 g desiccated coconut
- 2 egg whites
- 145 grams sugar
- 1 teaspoon cinnamon
- 3 drops bitter almond flavor
- 40 g hazelnuts, round
- 35 wafers
Print Recipe
Pin Recipe Instructions
- Sprinkle the desiccated coconut on a baking sheet lined with baking paper and lightly roast in the oven at 150 ° C and allow to cool.
- Beat the egg white until stiff, pour in the sugar and beat until the sugar has dissolved.
- Fold in the cinnamon and the almond oil. Carefully fold in the desiccated coconut and hazelnuts.
- Put small heaps on the baking wafers with the help of 2 teaspoons. Place on a baking sheet lined with baking paper and bake in the preheated oven at 175 ° C (gas: level 2) for about 20 minutes.
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