Coconut macaroons
Coconut macaroons, from above
Non vegEggUnited States

Coconut macaroons

Golden crags of coconut, chewy inside, toasted outside. Four ingredients, endless crunch.

30 minTime
5 gProtein each
mildSpice
Not macarons2 chapters · 1 min read

Make it your way

Grandma's wayCoconut, egg white and sugar, baked golden.
The original
290kcalsame
5 gproteinsame
5 gfibresame
30minutessame

Classic coconut macaroons.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Desiccated coconut (unsweetened shredded coconut)2½ cups
Condensed milk (sweetened condensed milk)⅔ cup
Egg white2
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Salta pinch
Dark chocolate (bittersweet chocolate)60 g, to dip

Method

5 steps
  1. 1Heat the oven to 170 C and line a tray. Mix the coconut, condensed milk, vanilla and salt.
  2. 2Whisk the egg whites with a pinch of salt to stiff peaks and fold into the coconut.
  3. 3Scoop 16 mounds onto the tray and pinch into peaks.
  4. 4Bake 18 to 22 minutes.
  5. 5Cool, then dip the bottoms in melted chocolate and set on paper.
Serve it like this

Pile on a plate with the chocolate bases showing, or pack in mini paper cases for gifting.

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Make it a meal

What goes with Coconut macaroons: a bread or rice, a side, something to drink and something sweet.

A little snack Pizza popcorn10 min
A little snack Deviled eggs30 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Chocolate cake80 min
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