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 Macaroons
Coconut Macaroons
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Irresistibly crunchy outside and chewy inside coconut macaroons with a secret for extra smoothness.
Ingredients:
  • 1/3 cup (60g) egg whites (from 2 extra large eggs, or 1 1/2 teaspoons less than what you can get from 3 large eggs)
  • 3/4 cup (150g) sugar
  • 2 to 2 1/4 cups (150-175g) medium grate unsweetened coconut
  • 5 teaspoons smooth, unsweetened applesauce (regular or baby food)
Instructions:
  • Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper or a silicone mat.
  • Grind the coconut: Process the coconut in a food processor until coarsely ground, starting with ten 1-second pulses and continuing until desired consistency is reached.
  • In a medium-sized, thick-bottomed saucepan over medium-low heat, combine egg whites, sugar, coconut, and applesauce. Stir frequently until the mixture forms a smooth paste, is well incorporated, and reaches about 120°F. Adjust consistency by adding more applesauce if too dry or stiff, or more coconut if too wet.
  • Transfer warm mixture to a pastry bag and pipe tall mounds on a baking sheet, leaving an inch and a half of space between each. Alternatively, use a 1 tablespoon-sized scoop to form mounds. Allow the cookies to dry out for approximately 15 minutes before baking.
  • Bake the cookies until the edges turn golden brown, 5 to 7 minutes.
  • Allow the cookies to cool on the pan for a couple of minutes, then gently lift the pan liner with the cookies onto a rack. Let the cookies firm up as they cool. Once completely cooled, remove from the pan liner and store in a covered box for up to 5 days at room temperature.

Similar Recipes