Macarons with toasted coconut
Votes: 1
Time: 1 hour.
Complexity: easily
Complexity: easily
Alton Brown's macaroons are quick and easy to make—requiring just five ingredients and 20 minutes of prep time. The cookies are sweetened with coconut flakes, which are toasted before being added to a mixture of egg whites, sugar, and vanilla. These cookies bake until golden brown, yet still slightly moist inside.
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:
- 400 g sweetened coconut flakes
- 4 large egg whites
- 0.5 cups of sugar
- 1 tsp vanilla extract
- 1/4 tsp coarse salt
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Cooking the dish according to the recipe:
- Preheat oven to 180C.
- Spread the coconut flakes in a single layer on a baking sheet. Bake for 15-20 minutes, stirring every 5 minutes, until golden brown, then cool.
- Beat the egg whites and sugar in a large bowl with a hand mixer on high speed for 8-10 minutes until fluffy. Add vanilla and salt. You can also beat the egg whites and sugar using a stand mixer fitted with an egg beater attachment.
- Using a rubber spatula, fold the toasted coconut into the batter.
- Drop the dough by the tablespoon onto a parchment-lined baking sheet, spacing them 2.5-5 cm apart. Bake for 15-20 minutes or until golden brown.
Additional information: The cookies should be golden brown on the outside and slightly moist on the inside.
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