adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut macaroon kisses
Coconut macaroon kisses
0 Likes
Prep Time:
95 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Create raspberry cream-filled coconut macaroon clouds for a delightful, heavenly treat.
Ingredients:
  • 2 eggwhites
  • pink food colouring
  • 40.00 gm caster sugar
  • 99.00 gm icing sugar mixture, sifted
  • 42.50 gm desiccated coconut
  • icing sugar mixture, to serve
  • 189.38 gm thickened cream
  • 100g frozen raspberries, thawed
Instructions:
  • Prepare 3 baking trays by greasing them and lining them with baking paper.
  • With an electric mixer, whip egg whites until soft peaks form. Gently blend in 4 to 5 drops of food coloring and slowly add caster sugar, 1 teaspoon at a time, while beating for 3 to 5 minutes until sugar fully dissolves. Carefully fold in icing sugar and coconut.
  • Transfer the mixture to a piping bag or a plastic bag with the corner cut off. Squeeze out 4cm rounds onto prepared trays, leaving 2cm to 3cm space between each for spreading. Sprinkle with icing sugar and let sit for 10 minutes.
  • Preheat your oven to 140°C. Bake the macaroons for 20 minutes or until they are firm, then let them rest for 5 minutes before transferring to a wire rack to cool.
  • Prepare raspberry cream: With an electric mixer, whip cream until soft peaks are formed. Gently fold in raspberries to combine. Enjoy with macaroons.

Similar Recipes