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Coconut macaroons with roasted coconut flakes

updated

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Ingredients for 1 servings:

  • 200 g desiccated coconut
  • 4 pieces of egg white (size M)
  • 200 g sugar, fine (not powdered sugar)
  • 2 pinches of cinnamon
  • 2 drops of bitter almond flavoring (optional)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Great protein utilization

Lightly toast the desiccated coconut in a large pan without adding any fat until light yellow. Pour onto a plate and let cool. Beat the egg whites with a hand mixer until stiff peaks form. Briefly beat in the sugar, cinnamon, and (if desired) the bitter almond oil. Carefully fold the cooled desiccated coconut into the egg white mixture using a spatula. Place small heaps of the mixture onto a baking sheet lined with baking paper, using 2 teaspoons each. Preheat the oven to 140°C (top/bottom heat), 120°C (fan oven). Bake for approximately 25 minutes. Remove the macaroons from the baking sheet using the parchment paper and let cool.

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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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Coconut macaroons with roasted coconut flakes