Coconut Macaroons For Pesach Or Any Time Recipes

CHEWY COCONUT MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
• In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
• Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes.

COCONUT MACAROONS FOR PESACH OR ANY TIME

Steps:

• Beat egg whites& lemon juice till frothy.
• Gradually add sugar& vanilla sugar& beat till stiff.
• Carefully fold in honey, potato starch& coconut.
• Drop from tablespoon onto greased baking sheet.
• Bake in 325° oven for 20 minutes till edges are light brown.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.