Coconut macaroons

Name: Coconut macaroons
Ingredients: 200 g coconut; 200 g sugar; 3 large eggs

Dessert - Coconut macaroons by Catrina P. - Recipia

Coconut macaroons bake at 180 °C for 10-15 minutes, until lightly golden on top. Whole eggs bind the sugar and coconut into a mixture that stays soft in the middle, with lightly browned edges; I use finely grated coconut because it mixes in evenly and makes the little balls easier to shape in the small cases. Preparation: 10 minutes. Cooking: 15 minutes. Total time: 25 minutes. Servings: 12. Approximately 138 kcal and 3 g protein per serving.

Ingredients

200 g coconut
200 g sugar
3 large eggs

Preparation

1. Preheat the oven to 180 °C and arrange small paper muffin cases on a baking tray. 2. Put 200 g coconut and 200 g sugar in a bowl, then mix them together. 3. Add the 3 whole eggs and work everything together by hand until you have a moist, cohesive mixture. 4. Shape into balls about 3 cm across, small enough to fit in the paper cases. 5. Bake for 10-15 minutes, until the tops are lightly browned. Take them out before they dry out.

Notes

For an even mixture, use dry, finely grated coconut, not long flakes; they are harder to mix in and can make the balls fall apart as you shape them. Balls about 3 cm across brown faster than larger ones, so check them after the first 10 minutes; roomy cases may need the full baking time. If you only have sweetened coconut, use 100 g sugar instead of 200 g, otherwise the little cakes will be too sweet. They keep in a sealed container in the fridge for up to 3 days; take out only the portion you plan to serve ahead of time. When I double the amounts, I prepare two trays and bake them in batches, without crowding the cases. They contain eggs and coconut, and there is no flour or dairy in the mixture. I serve them with coffee or cocoa with milk; both go well with the sweet flavor and dried coconut.