Coconut Strawberry Macarons
Votes: 12
Time: 30 min.
Complexity: easily
Quantity: 40 cookies
Complexity: easily
Quantity: 40 cookies
Coconut-strawberry macaroons - detailed recipe.
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:
- 200 g sweet coconut flakes
- 1/4 cup chopped strawberries
- 2 eggs category CO
- A pinch of salt
- 2/3 cup sugar
- 1 tsp vanilla extract
- Equipment: 2 baking sheets or loaf pans lined with parchment paper or foil
We recommend
Recipes with similar ingredients: coconut flakes, strawberry, vanilla extract, eggs
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 180°C (350°F). In the bowl of a food processor fitted with the blade attachment, pulse the coconut 6-8 times at 1-second intervals. You want to chop the coconut, not grind it.
In a medium bowl, beat the eggs with salt until combined. Gradually whisk in the sugar, then add the vanilla. Stir in the strawberries and coconut. - Drop heaping teaspoons of dough onto prepared baking sheets, spacing the cookies about 5 cm apart.
Bake for 12-15 minutes, until the macarons are richly golden but still soft inside. Slide the parchment paper off the pan and onto a wire rack. Store the cooled macarons between sheets of parchment or waxed paper in a metal tin or plastic container with a tight-fitting lid.
Categories:
recipe / Desserts / Cookie / French cuisine
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