Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, coconut macaroons. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Coconut macaroons is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Coconut macaroons is something that I have loved my whole life.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the. In a small bowl, combine the coconut, sugar, flour and salt.
To get started with this recipe, we have to first prepare a few ingredients. You can cook coconut macaroons using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut macaroons:
- Take 3 cups shredded coconut
- Prepare 2 tbsp flour
- Make ready 1 cup sugar
- Get 1/2 tsp vanilla
- Prepare 2 tbsp butter
- Make ready 3 eggs lightly beaten
- Prepare 15-20 glacé cherries
The taste did taste a lot like the sweetened condensed milk. Begin by combining the coconut, sweetened condensed milk, and vanilla. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Stiff peaks look like this when you lift the beaters out of the bowl.
Instructions to make Coconut macaroons:
- Mix the shredded coconut in a bowl with the flour.
- Place the rest of the ingredients except the glacé cherries in a pot to warm over low heat.
- Remove from heat and add the mixture of the shredded coconut and the flour and fold in lightly to incorporate. Set it aside to cool.
- Then place the mixture in a pastry bag and using a large French star tip, pipe large (but not huge) rosettes on greaseproof paper brushed with butter. Place a glacé cherry on top of each one and press lightly so that it sticks.
- Bake at 180°C for 15-20 minutes (you should check to decide on the baking time) until they start to get golden brown. Set them aside to cool and store in an airtight container because they dry quickly!
Add the egg whites to the coconut mixture and fold until combined. Coconut macaroons can be made simply with egg whites and sugar, but sweetened condensed milk, coconut cream, heavy cream, or butter all add moisture to an otherwise dry cookie. Start with a smaller amount of your liquid of choice, and add just enough for the dough to hold together. Transfer baking sheets to a cooling rack. Remove the macaroons from pan when cool, and place in decorated boxes, or store in an airtight container for up to a week.
So that’s going to wrap this up for this exceptional food coconut macaroons recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
