Monday, January 24, 2011

Dessert: Coconut Macaroons Recipe

Preparation Time: 00:15
Cooking Time: 00:25
Servings: Makes 24 pcs.

Coconut Macaroons Ingredients:

* 4 large (120 grams) egg whites, at room temperature macaroons
* 1 cup (200 grams) granulated white sugar
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1/2 cup (60 grams) cake flour, sifted
* 3 cups (300 grams) sweetened shredded coconut

Coconut Macaroons Cooking Instructions:

* In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
* When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut.
* Cover and refrigerate for about two hours, or until firm.
* Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
* Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.
* Bake for about 15 to 20 minutes or until golden brown.
* Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

1 comment:

  1. nice and wonderful i try to cook it
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