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Coconut balls or coconut macaroons

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Ingredients for 1 servings:

  • 4 eggs
  • 250 g sugar
  • 100 g butter
  • 600 g desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

enough for about 50 pieces

Combine all ingredients in a bowl and mix to form a lumpy, sticky dough. Shape into small balls and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for approximately 12-14 minutes until golden brown. Be careful when removing them from the baking sheet—let the balls cool slightly first, otherwise they will fall apart! Tip: If you like, you can also place the balls on wafer paper and bake them (as coconut macaroons). After they’ve cooled, you can also cover the balls with chocolate glaze, as I sometimes do. Easy, not much effort, and no need for beaten egg whites. After three weeks, they’re still moist inside.

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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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