Coconut – Cinnamon – Macaroons

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Spread the desiccated coconut on a baking sheet lined with baking paper and roast in the oven at 150°C (302°F) for 5 minutes until lightly toasted. Let cool.
Beat the egg whites until stiff peaks form. Gradually add the sugar while beating until fully dissolved.
Fold in the cinnamon and bitter almond flavor. Gently fold in the cooled roasted coconut and the hazelnuts.
Using 2 teaspoons, drop small heaps of the mixture onto the wafers. Place them on a baking sheet lined with baking paper.
Bake in a preheated oven at 175°C (347°F) for 20 minutes until lightly golden.

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.