Coconut Macaroons

Coconut Macaroons

After using the yolks for the Bebinca, I made macaroons simultaneously with the leftover egg whites."

Here is the recipe for coconut macaroons

 Ingredients:

10 egg whites

 600 grams of desiccated coconut

1 teaspoon of almond essence

320 grams of powdered sugar

Method:

1. Preheat Oven

Preheat your oven to 180°C for GAS OVEN

2. Prepare Egg Whites :

 Beat the egg whites until they are frothy, but not stiff.

3 Add Sugar :

 Gradually add the powdered sugar to the egg whites, whisking continuously until all the sugar is incorporated.

4. Add Coconut:

 Gradually fold in the desiccated coconut.

5. Add Essence :

 Mix in the almond essence.

6. Form Macaroons

Grease a baking tray. Using your hands, form the mixture into small balls and place them on the greased tray. Alternatively, you can place the mixture into muffin moulds.

7. Decorate

 Top each macaroon with a cherry or tutti frutti , if desired.

8. Bake

Bake in the preheated oven at 180°C until the macaroons are golden brown.