Brazilian Coconut Macaroons

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Brazilian Coconut Macaroons
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Health Score:
2,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
192
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein1.85 g(2 %)
Fat5.22 g(5 %)
Carbohydrates35.2 g(23 %)
Sugar added22.23 g(89 %)
Roughage0.32 g(1 %)
Vitamin A0.06 mg(8 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.19 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate0.79 μg(0 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C0.39 mg(0 %)
Potassium50.84 mg(1 %)
Calcium18.29 mg(2 %)
Magnesium13.04 mg(4 %)
Iron0.36 mg(2 %)
Iodine2.97 μg(1 %)
Zinc0.34 mg(4 %)
Saturated fatty acids2.22 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
40
Ingredients
2
2 ½ cups
7 ounces
1 cup
4 teaspoons
1 tablespoon

Preparation steps

1.
Heat the oven to 175°C (155°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
2.
Whisk the egg whites with a pinch of salt until stiff peaks form. Add 75 g icing sugar to the marzipan and stir in well. Fold in a further 75 g icing sugar, the coconut and rum and mix to form a thick dough.
3.
Spoon the dough into a piping bag with a round nozzle and pipe small mounds/pyramids onto the grease-proof paper. Bake in the oven for 20-25 minutes.
4.
Meanwhile, stir together the remaining 100 g of icing sugar with the lime juice.
5.
Remove the cooked macaroons from the oven, leave to cool and decorate with the lime glaze. Leave to dry, then serve.