Healthy Coconut Macaroons | Airy & Gluten-Free

Name: Healthy Coconut Macaroons | Airy & Gluten-Free
Yield: 35 pieces
Cuisine: Österreichische Küche
Ingredients: 3 pcs. Egg white; 50 g Brown cane sugar; 130 g Shredded coconut; 1 pc. Baking paper; 100 g Dark chocolate

35 pieces

Quick

New

Buy all ingredients right below the recipe

Ingredients

3 pcs. Egg white
50 g Brown cane sugar
130 g Shredded coconut

Additionally required

1 pc. Baking paper
100 g Dark chocolate

Preparation

1
Preheat the oven to 135–140 °C top/bottom heat. Line two baking sheets with baking paper.
2
For the mixture, beat the egg whites in a clean bowl with a hand mixer or food processor until very stiff. Gradually stir in the brown cane sugar until the meringue is firm and shiny.
3
Carefully fold the shredded coconut into the egg whites with a rubber spatula or wooden spoon to maintain airiness.
4
Using a teaspoon, place small mounds (approx. 2–3 cm in diameter) with enough space between them on the prepared baking sheets. Bake in the preheated oven for approx. 25–30 minutes until they are slightly firm.
5
After baking, let the coconut macaroons cool briefly on the baking sheet to firm up, then enjoy.

Tip

For an extra touch, the cooled coconut macaroons can be dipped bottom-first into melted dark chocolate.

Gurkerl Küche

Tipp: Achten Sie darauf, dass die Schüssel für den Eischnee absolut fettfrei ist, damit der Schnee schön steif wird. Die Kokosbusserl halten sich in einer Blechdose mehrere Wochen frisch.