Chocolate covered coconut macaroons
Votes: 8
Time: 30 min.
Complexity: easily
Complexity: easily
Chocolate covered coconut 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:
- 3 egg whites
- 3 tablespoons of sugar
- 3 cups coconut flakes
- 1/3 cup raisins
- 1 teaspoon finely grated lemon zest
- Melted chocolate
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Cooking the dish according to the recipe:
- Beat the egg whites, sugar, and a pinch of salt with a mixer on high speed until stiff peaks form. Add the coconut, raisins, and lemon zest and mix well.
- Line a baking sheet with parchment paper and grease with vegetable oil. Scoop the dough into portions and bake in a preheated oven at 160°C (325°F) until golden brown, for 25-30 minutes. Cool the cookies, then dip them in melted chocolate.
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