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Coconut macaroons à la Elilein

updated

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Ingredients for 1 servings:

  • 5 egg whites
  • 2 tsp lemon juice
  • 300 g sugar
  • 250 g desiccated coconut
  • 30 g flour
  • 1 pinch of cinnamon
  • some lemon(s), grated peel
  • Wafers, round

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Makes approx. 60 macaroons

Beat the egg whites until stiff, then add the lemon juice and the sugar, a tablespoon at a time. Add the desiccated coconut and sifted flour, along with the cinnamon and lemon zest, to the mixture. Scoop out the dough with two teaspoons and place on round baking sheets. Bake at about 150°C (300°F) for about 20-25 minutes. Delicious! If you layer the baked macaroons in tightly sealed containers (with a piece of bread or an apple), they’ll become nice and soft over time – just replace the bread or apple regularly!

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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.

Coconut macaroons à la Elilein

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