in Recipes

Coconut – cinnamon – macaroons

updated

Spread the love

Ingredients for 1 servings:

  • 85 g desiccated coconut
  • 2 egg whites
  • 145 g sugar
  • 1 tsp cinnamon
  • 3 drops of bitter almond flavor
  • 40 g hazelnuts, ground
  • 35 wafers

Instructions

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

WW= 1P’s per piece, makes approx. 35 pieces

Sprinkle the desiccated coconut onto a baking sheet lined with baking paper and lightly toast in the oven at 150°C, then let it cool. Beat the egg whites until stiff peaks form, then add the sugar and beat until dissolved. Beat in the cinnamon and almond oil. Carefully fold in the desiccated coconut and hazelnuts. Using 2 teaspoons, drop small mounds onto the wafers. Place on a baking sheet lined with baking paper and bake in the preheated oven at 175°C (Gas Mark 2) for about 20 minutes.

Facebook Comments

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.

Zucchini – tomatoes – peppers – lettuce

Coconut – cinnamon – macaroons