Coconut Macaroons
Coconut Macaroons is a dairy free and lacto ovo vegetarian dessert. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 177 calories. This recipe serves 12 and costs 33 cents per serving. Head to the store and pick up all purpose flour, white sugar, vanillan extract, and a few other things to make it today. 21 person have made this recipe and would make it again. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes approximately 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is rather bad. Users who liked this recipe also liked Coconut Macaroons, Coconut Macaroons, and Coconut Macaroons.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup of all purpose flour
1/2 cup of golden corn syrup (if not use the transparent one)
3 egg whites
2 1/2 cup of sweetened coconut flakes
1 Teaspoon of vanilla extract
1/2 cup of white sugar
Equipment:
baking paper
baking sheet
sauce pan
whisk
bowl
oven
Cooking instruction summary:
In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.Cover and refrigerate for about an hour or until the dough is firm.Preheat oven to 325 F.Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.Bake for 15-20 minute or until golden brown.Remove from the oven and let cool on the baking sheet for about 10 minutes. Remove to wire racks to cool completely.Store in an air tight container to make sure they don't dry out quickly.
Step by step:
1. In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.Cover and refrigerate for about an hour or until the dough is firm.Preheat oven to 325 F.Cover a baking sheet with parchment paper.
2. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.
3. Bake for 15-20 minute or until golden brown.
4. Remove from the oven and let cool on the baking sheet for about 10 minutes.
5. Remove to wire racks to cool completely.Store in an air tight container to make sure they don't dry out quickly.
Nutrition Information:
covered percent of daily need
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