Coconut Macaroons

Name: Coconut Macaroons
Yield: makes about 28 pieces
Cuisine: British
Ingredients: 100 g at room temperature Egg whites; 75 g (about 1/3 cup plus 1 tablespoon) Granulated sugar; 3/4 teaspoon Pure vanilla extract; 3/8 teaspoon Almond extract; 290 g (about 3 and 1/2 cups) Sweetened shredded coconut (chopped)

William @moonie1989

Kawasaki, Japan

I have a lot of leftovers white egg after making creme pat. So, why not? It's a healthy snack, and packed with fiber. About 90kcal each.

William @moonie1989

Kawasaki, Japan

I have a lot of leftovers white egg after making creme pat. So, why not? It's a healthy snack, and packed with fiber. About 90kcal each.

Saved

Ingredients

makes about 28 pieces

100 gat room temperature Egg whites
75 g(about 1/3 cup plus 1 tablespoon) Granulated sugar
3/4 teaspoonPure vanilla extract
3/8 teaspoonAlmond extract
290 g(about 3 and 1/2 cups) Sweetened shredded coconut (chopped)

Saved

Steps

1

Preheat oven to 140°C (285°F) with fan. Line a baking sheet with parchment paper.
2

In a large bowl, whisk egg whites until frothy.
3

Add sugar, vanilla, and almond extract. Whisk until combined. I didn't have almond extract so I used pandan emulco instead.
4

Fold in chopped coconut until evenly mixed.
5

Scoop tablespoonfuls onto the baking sheet, spacing them apart.
6

Bake for 20–25 minutes until golden brown.
7

Cool on the sheet for 5 minutes, then transfer to a rack.