Coconut macaroons

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.2 13
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 40
  • 150 g Icing sugar
  • 3 Protein (Gr. M)
  • 7-10 Tbsp Salt
  • 200 g Coconut flake
  • baking paper or 40 round baking wafers (40 mm)

Directions

  1. 1

    Sieve the icing sugar. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. (Important: bowl and whisk must be free of fat!).

  2. 2

    Gradually add the icing sugar and beat until stiff, until the icing sugar has dissolved. Fold in the grated coconut with a dough scraper (do not stir).

  3. 3

    Line two baking trays with baking parchment and spread the wafers on top if necessary. Preheat the oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: level 1-2). Use two teaspoons to place small heaps of food on the baking trays at a distance or place them on the wafers.

  4. 4

    Bake in a hot oven for 30-40 minutes. Let the macaroons cool down in the switched off oven. Carefully remove from the paper (not from the wafers). Macaroons keep up to 2 weeks in cookie tins.

Nutrition Facts

KCAL
50 kcal
CARBS
4 g
FATS
3 g
PROTEINS
1 g