Coconut macarons
Votes: 13
Time: 35 min.
Complexity: easily
Quantity: 20-22 pcs.
Complexity: easily
Quantity: 20-22 pcs.
Crispy on the outside and soft inside—these are the hallmarks of perfect coconut macarons, and Ina Garten's recipe guarantees brilliant results every time. All you need to do is combine just five ingredients and bake in the oven until the heat touches their lacy tops with a golden tassel. Then, arrange them on a beautiful platter and serve.
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 sweet coconut flakes
- 400 g condensed milk
- 1 teaspoon natural vanilla extract
- 2 extra-large egg whites, room temperature
- 1/4 tsp coarse salt
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Cooking the dish according to the recipe:
- Preheat oven to 160C.
- In a large bowl, combine the coconut flakes, condensed milk, and vanilla extract. In the bowl of an electric mixer, using the whisk attachment, beat the egg whites and salt on high speed until medium peaks form. Gently fold the egg whites into the coconut mixture.
- Using a 4.5 cm ice cream scoop or two teaspoons, scoop the dough onto a parchment-lined baking sheet. Bake the macarons for 25-30 minutes until golden brown. Cool and serve.
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