Coconut macaroon

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 171, total fat 11 G., saturated fats 7 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 1 mg, sodium 79 mg, sugar 17 G.

Macarons, soft coconut cookies with a hint of almond, are even more delicious when topped with white chocolate chips and salted nuts. It's a perfect combination of a soft center and crispy edges, as well as sweet and salty flavors, resulting in a chewy "crunchy snack."

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.

Ingredients for the recipe:

3 large egg whites
0.5 cups of sugar
0.5 tsp almond extract
1/8 tsp salt
400 g sweet coconut flakes
1/2 cup toasted salted macadamia nuts, coarsely chopped
0.5 tbsp. white chocolate granules
2/3 cup chopped dried pineapple

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: coconut flakes, macadamia nut, white chocolate, Dried pineapple

Cooking the dish according to the recipe:

Place baking sheets in the upper and lower thirds of the oven; preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
Whisk the egg whites in a medium bowl until foamy, then add the sugar, almond extract, and salt. Add the coconut, then mix in the macadamia nuts, white chocolate chips, and dried pineapple until smooth.

Form 20 balls from the coconut mixture and place them on baking sheets, spacing them approximately 5 cm apart. Flatten each ball into a 5–6 cm circle.
Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 25–30 minutes. Let cool completely on the baking sheets.

Categories:

recipe / Calorie content of prepared meals / Bakery / Desserts / Cookie / Cakes / Food Network - recipes

Similar recipes