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Crunchy coconut macaroons

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Ingredients for 40 servings:

  • 4 egg whites
  • 250 g sugar (if you don’t like it so sweet: 100 g sugar is enough)
  • 1 packet of vanilla sugar
  • 1 pinch(s) of iodized salt
  • 200 g desiccated coconut
  • 100 g oat flakes, wholegrain

Instructions

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

Beat the egg whites until stiff. Gradually add the sugar and salt, continuing to beat until the sugar crystals have dissolved. Fold in the desiccated coconut and oats. Place small mounds on a baking sheet lined with baking paper and bake in the oven (electric oven 140-160°C, gas mark 1, fan oven 140°C) for about 30 minutes.

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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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