[Site News] Coconut Macaroons

ngeapk.blogspot.com - These coconut macaroons smell pleasant, taste not too sweet, crisp outside and chewy inside. For those who like gluten free treats, these macaroons will be a good one to keep in your cooking list. I ate three in a row when they were straight out from oven. It’s perfect as snack with a cup of tea or coffee, or as finger food for a party.

Coconut Macaroons Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 30 mins
Yield:14 to 15

Ingredients:

• 2 egg whites
• 1½ tsp lemon juice
• 110 gm caster sugar
• 1 tsp lemon zest (yellow part only)
• 15 gm cornflour / cornstarch
• 150 gm desiccated coconut

Method:

1. Preheat oven to 160C / 320F.
2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add lemon juice. Gradually add the sugar, one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
3. With a spatula, lightly stir in lemon zest. Sift in and lightly fold in the cornflour in three batches. Add the desiccated coconut.
4. Use an ice-cream scoop or large spoon to drop heaped tablespoons of mixture onto a lined baking tray, leaving about 3cm / 1¼ inch between each as picture shown. Bake in the preheated oven for 20 minutes, or until pale golden. Remove the tray from the oven and leave for 5 minutes before transferring the macaroons onto a wire rack to cool completely. The leftovers can be stored in an air-tight container for a few days

Notes：

• About how to beat egg whites, please refer to this video “How To Beat Egg Whites”.
• The leftover egg yolks can be used to make these pumpkin crème brulee.

source : http://merdeka.com, http://kompas.com

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