Nut Macaroons with Desiccated Coconut
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg whites
- 300 g suar
- 150 g hazelnuts
- 200 g desiccated coconut
- 1 pinch (s) salt
- Wafers
- 150 g chocolate
- 10 g coconut fat
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 degrees top-bottom heat. Lay out wafers on baking sheets.
- Beat the egg whites with the salt until stiff, drizzle in the sugar. Mix the nuts with the desiccated coconut and fold into the egg whites.
- Place small heaps on the wafers with two teaspoons. Bake for 30-35 minutes (they should dry more than bake). Do not use forced air.
- Melt the chocolate with the coconut oil in a double boiler and coat half of the macaroons with it.
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