Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, coconut macaroons. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the.
Coconut macaroons is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Coconut macaroons is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut macaroons using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Coconut macaroons:
- Make ready 3 cups shredded coconut
- Take 2 tbsp flour
- Prepare 1 cup sugar
- Make ready 1/2 tsp vanilla
- Take 2 tbsp butter
- Prepare 3 eggs lightly beaten
- Prepare 15-20 glacé cherries
It was hard on the outside and chewy within. The taste did taste a lot like the sweetened condensed milk. My first time making coconut macaroons and these came out great. The few recipes I looked at before this one called for condensed milk or unbeaten egg whites which sounded unusual.
Steps to make Coconut macaroons:
- Mix the shredded coconut in a bowl with the flour.
- Place the rest of the ingredients except the glacé cherries in a pot to warm over low heat.
- Remove from heat and add the mixture of the shredded coconut and the flour and fold in lightly to incorporate. Set it aside to cool.
- Then place the mixture in a pastry bag and using a large French star tip, pipe large (but not huge) rosettes on greaseproof paper brushed with butter. Place a glacé cherry on top of each one and press lightly so that it sticks.
- Bake at 180°C for 15-20 minutes (you should check to decide on the baking time) until they start to get golden brown. Set them aside to cool and store in an airtight container because they dry quickly!
So I tried my hand at this recipe. It was pretty simple to whip together easier than making chocolate chip cookies (and healthier). Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week. Coconut macaroons can be made simply with egg whites and sugar, but sweetened condensed milk, coconut cream, heavy cream, or butter all add moisture to an otherwise dry cookie.
So that’s going to wrap this up for this special food coconut macaroons recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
