Coconut Macaroons
INGREDIENTS:
3 egg whites at room temperature
200g coconut (fine)
1/3 cup sugar
1/3 cup flour
3 squares of white chocolate, finely chopped
200g coconut (fine)
1/3 cup sugar
1/3 cup flour
3 squares of white chocolate, finely chopped
Make about 22 coconut macaroons
DIRECTIONS:
- Beat egg white on medium high until frothy;
- Mix all the dry ingredients in a large bowl;
- With a spatula, fold the dry mixture into egg white;
- Preheat oven to 325F;
- Using a small ice cream scoop, scoop dough into a baking sheet lined with parchment paper;
- Bake for 20 minutes, remove immediately to wire rack to cool completely;
- Store in an air tight container.
Homemade coconut macaroons are chewy inside and crispy outside, and just the right amount of sweetness.
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