Coconut macaroons

Name: Coconut macaroons
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 150 g Icing sugar; 3 Protein (Gr. M); 7-10 Tbsp Salt; 200 g Coconut flake; baking paper or 40 round baking wafers (40 mm)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

150 g Icing sugar
3 Protein (Gr. M)
7-10 Tbsp Salt
200 g Coconut flake
baking paper or 40 round baking wafers (40 mm)

Directions

1
Sieve the icing sugar. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff. (Important: bowl and whisk must be free of fat!).
2
Gradually add the icing sugar and beat until stiff, until the icing sugar has dissolved. Fold in the grated coconut with a dough scraper (do not stir).
3
Line two baking trays with baking parchment and spread the wafers on top if necessary. Preheat the oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: level 1-2). Use two teaspoons to place small heaps of food on the baking trays at a distance or place them on the wafers.
4
Bake in a hot oven for 30-40 minutes. Let the macaroons cool down in the switched off oven. Carefully remove from the paper (not from the wafers). Macaroons keep up to 2 weeks in cookie tins.