Ingredients :
• 4 pcs Egg whites
• ¼ tsp Salt
• 1 tsp Vanilla
• 150 g Sugar
• 55 g Ground almonds
• 180 g Coconut shreds
Method:
1. Preheat oven to 160C/320F.
2. In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then slowly pour in the sugar. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.
3. Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about ½ inch apart on the parchment (macaroons don't rise or spread, so you can put them close together).
4. Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container.
• 4 pcs Egg whites
 |
| Almond Coconut Macaroon |
• 1 tsp Vanilla
• 150 g Sugar
• 55 g Ground almonds
• 180 g Coconut shreds
Method:
1. Preheat oven to 160C/320F.
2. In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then slowly pour in the sugar. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.
3. Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about ½ inch apart on the parchment (macaroons don't rise or spread, so you can put them close together).
4. Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down. Store in an airtight container.
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