Coconut Macaroons

A golden crust that cracks under the teeth, hiding a soft and moist heart. The powerful scent of toasted coconut fills the kitchen as soon as the oven opens.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 484
• Protein: 7 g
• Carbs: 35 g
• Fat: 36 g

Ingredients

• 200 g Coconut meat ( finely grated )
• 2 piece Egg ( whites only )
• 100 g White sugar
• 1 tsp Vanilla extract
• 1 pinch Gray sea salt
• 100 g Shredded coconut ( dried )

Instructions

1. Preparing the whites

   In a mixing bowl, beat the egg whites with a pinch of salt. The whites should form stiff peaks when the whisk is lifted.

2. Sweetening and flavoring

   Gradually fold in the white sugar and vanilla extract. The mixture should become glossy and dense, like a tight meringue.

3. Adding the coconut

   Delicately fold in the grated coconut with a spatula. The mixture should be homogeneous and compact enough to be shaped without collapsing.

4. Shaping

   Form small domes on a baking sheet. The peaks should be irregular to brown well and become crispy during baking.

5. Baking

   Bake at 170°C. Remove when the edges are well browned and the top is nicely golden. The center should remain soft under finger pressure.

Chef's tips

• Let cool completely before handling; the sugar needs to set so the macaroon doesn't crumble.
• If the mixture is too runny, add a bit more coconut to absorb the moisture from the whites.

Storage

Keep for 5 days in an airtight container at room temperature to maintain the crispiness.