in Recipes

Coconut macaroons

updated

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Ingredients for 1 servings:

  • 4 egg whites, stiffly beaten
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 65 g quark (low-fat quark)
  • 4 drops of bitter almond flavor
  • 200 g desiccated coconut
  • n. B. Wafers
  • 100 g cake icing, dark, of your choice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

enough for about 20 pieces

Beat the egg whites until stiff, leaving a knife mark. Gradually add the sugar and vanilla sugar. Carefully stir in the low-fat quark and bitter almond oil. Finally, fold in the desiccated coconut. Using 2 teaspoons, drop small mounds of batter onto the wafers and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for approximately 10-15 minutes. Spread the cooled coconut macaroons with melted cake glaze of your choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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