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Ingredients
Coconut Macaroons
- Ingredients
- 1 organic lemon
- 4 egg whites
- 1 pinch salt
- 250 grams sugar
- 50 grams almonds (crushed, blanched)
- 200 grams Shredded coconut
- 200 grams Dark couverture chocolate
Rinse the lemon in hot water, grate the peel finely and squeeze the juice. Beat egg whites with salt until stiff and gradually add the sugar while beating. Add 2 tablespoons lemon juice and zest and as long beat until the mixture is white, glossy and stiff, 10-15 minutes.
Fold in almonds and 3/4 of the coconut into the egg whites and transfer batter into a piping bag with a large tip. Pipe 3-4 cm (approximately 1 1/2-inch) polka dots on a parchment paper-lined baking sheet and sprinkle with remaining coconut. Bake in preheated oven at 150°C (approximately 300°F) for about 15 minutes. Then reduce oven temperature to 50°C (approximately 120°F) and bake for 60 minutes. Allow to cool.
Melt dark chocolate in a metal bowl over a simmering pot of water. Dip macaroons in the chocolate and allow to dry on parchment paper. Store in a tightly-sealed container for about 3-4 weeks.
(Percentage of daily recommendation)
| Calorie | 86 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.3 g | (4 %) |