Coconut Macaroons – Easy Dessert
Recipe Summary
- This recipe guides you through making delicious and easy coconut macaroons. You'll combine eggs, sugar, and shredded coconut, shape them into small balls, and bake until golden brown for a delightful treat.
All Ingredients - Main Ingredients
- Eggs 3
- Sugar 120g
- Shredded coconut 500g
Tools You'll Need
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Parchment paper
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the base mixture
Crack 3 eggs into a large mixing bowl. Add 120g of sugar to the eggs. Whisk the eggs and sugar together thoroughly until the mixture is well combined and slightly frothy, about .
Step 2: Add shredded coconut
Gradually add 500g of shredded coconut to the egg and sugar mixture. Mix all ingredients with a spoon until a cohesive, sticky dough-like mixture forms.
Step 3: Shape the macaroons
Take small portions of the coconut mixture and shape them into uniform balls or flat cakes. Place them onto a baking tray lined with parchment paper, leaving some space between each macaroon.
Step 4: Bake the macaroons
Bake the coconut macaroons in a preheated oven at 160°C (approximately 320°F) (320°F (approximately 160°C)) for , or until they are golden brown on top and around the edges.
Step 5: Cool and serve
Once baked, remove the macaroons from the oven and let them cool completely on the baking tray or a wire rack before serving. They will firm up as they cool.
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