Coconut Macaroons with Roasted Desiccated Coconut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g desiccated coconut
- 4 piece (s) egg whites, (size M)
- 200 g suar, finer (no powdered suar)
- 2 pinches cinnamon
- 2 drops bitter almond flavor (optional)
Print Recipe
Pin Recipe Instructions
- Toast the coconut flakes in a large pan without adding any fat until light yellow. Pour onto a plate and let cool down.
- Beat the egg whites with a hand mixer until stiff. Briefly mix in the sugar, cinnamon and (if desired) the bitter almond oil. Carefully fold the cooled coconut flakes into the egg white mixture with a spatula.
- Place 2 teaspoons of the mixture on a baking sheet lined with baking paper.
- Preheat the oven, top / bottom heat 140 °, hot air 120 °. Baking time approx. 25 minutes.
- Remove the macaroons from the baking sheet with the parchment paper and let them cool.
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