Coconut Macaroons
Ingredients
- 200 gCoconut meat (finely grated)
- 2 pcEgg (whites only)
- 100 gWhite sugar
- 1 tspVanilla extract
- 1 pinchGray sea salt
- 100 gShredded coconut (dried)
Method
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.
- 1
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
Gradually fold in the white sugar and vanilla extract. The mixture should become glossy and dense, like a tight meringue.
- 3
Delicately fold in the grated coconut with a spatula. The mixture should be homogeneous and compact enough to be shaped without collapsing.
- 4
Form small domes on a baking sheet. The peaks should be irregular to brown well and become crispy during baking.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 5 days in an airtight container at room temperature to maintain the crispiness.
