By Jim Laurin
Coconut Macroons
11 steps
Prep:1hCook:20min
These coconut macaroons are chewy and most in the inside and crispy on the outside.
Updated at: Sun, 17 Dec 2023 16:56:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
4
Low
Nutrition per serving
Calories56.1 kcal (3%)
Total Fat2.2 g (3%)
Carbs9.1 g (4%)
Sugars6.9 g (8%)
Protein0.7 g (1%)
Sodium33.4 mg (2%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
40 servings
Instructions
Step 1
In a double boiler, whisk egg whites, sugar and salt together. Heat, stiring constantly until the sugar is dissolved and the mixture is thoroughly heated, then remove from heat.
Step 2
Stir in vanilla extract and leman zest.
Step 3
Add flaked coconut and flour, stir until combined.
Step 4
Cover bowl and refrigerate for 45 minutes.
Step 5
Preheat oven to 325°F (160°C) and line a large baking sheet with parchment paper.
Step 6
Using 2 spoons, drop heaping tablespoons off the mixture on the prepared baking sheet, spreading about 1 inch apart.
Step 7
Bake for about 20 minutes until the tops and eggs are golden.
Step 8
Let cool on the baking sheet for 10 minutes then transfer to a cooking rack to cook completely.
Step 9
When the Macroons are cold completely, melt the chocolate in a double boiler over simmering water (or in the microwave)
Step 10
Dip the bottoms of the Macroons in the melted chocolate letting excess drop back into the bowl. Drizzle tops it desired.
Step 11
Store in airtight container at room temperature.
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