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Coconut Macaroons

Some recipes for coconut macaroons use sweetened shredded coconut, which is already sweet enough, and then add more sugar or sweetened condensed milk; this produces very sweet macaroons that are more like candies rather than pastries. The following recipe for coconut macaroons has a moderate amount of sugar.

Coconut Macaroons +

The picture above shows one macaroon upside down with a lightly toasted bottom.

2 1/2 cups unsweetened coconut powder or flakes
1/2 cup sugar
2 Tbsp flour
4 medium egg whites
1/4 tsp salt
1 tsp vanilla extract

Coconut powder is not like finely milled flour; its consistency is like coarsely grated coconut.

Coconut powder
Unsweetened coconut powder

In a medium bowl, combine the coconut, sugar, flour and salt. Although not required, beating the egg whites to a consistency of soft peaks makes it easier to mix the ingredients. Stir in the egg whites and vanilla. Mix well.

Preheat oven to 325°F (163°C). Place rounded tablespoonfuls onto a greased baking sheet. Bake for 18 to 20 minutes until the bottoms are golden brown. Cool on a wire rack.

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