Coconut macarons with cherries
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 99, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 11 G., fiber 2 G., cholesterol 0 mg, sodium 56 mg, sugar 9 G.
Calories 99, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 11 G., fiber 2 G., cholesterol 0 mg, sodium 56 mg, sugar 9 G.
Tangy dried cherries, vanilla, and orange zest complement the flavor of classic coconut cookies, making them richer and more interesting. For this recipe, use finely shredded coconut. The cookies turn out moist on the inside and with toasted coconut edges. A perfect holiday treat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup sugar
- 0.5 cup dried cherries, cut into small pieces
- Finely grated zest of half an orange
- 2 tsp vanilla extract
- Lightly beat the whites of 2 large eggs
- 0.5 tsp fine salt
- 3 cups (about 200 g) finely shredded unsweetened coconut
We recommend
Recipes with similar ingredients: coconut flakes, eggs, dried cherries
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a bowl, combine the sugar, cherries, orange zest, vanilla, egg whites, and salt. Add the coconut and toss to coat evenly. Drop 1 tablespoon of the batter into mounds on the prepared baking sheets, spacing them about 2 cm apart. Wet your fingertips with water and shape each piece into a pyramid.
- Bake until the macarons are lightly browned around the edges, rotating the baking sheets halfway through baking, 16 to 20 minutes. Transfer to a wire rack and let cool. Store macarons in a tightly sealed container for up to a week..
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