Coconut Macaroon Recipe || How To Make Coconut Macaroons?
Ingredients-
Egg whites-2
Sugar- 2/3 cup
Vanilla extract/ essense- 1/4 tsp
Salt- a pinch only
Sweetened coconut flakes- 1 1/2 cups, you can used dessicated coconut/ unsweetened coconut flakes too, just increase quantity of sugar by 1/4 cup.
Bake at 325 F for 25 mins or until lightly brown.
Fun Facts -
Coconut Macaroons made from desiccated coconut instead of almond are most commonly found in the United Kingdom. The traditional almond macaroon often includes almond essence to strengthen the flavour, and is topped with an almond flake. Coconut macaroons are also popular.
Coconut macaroons may include almond slivers, or occasionally pecans, cashews or other nuts.
In Australia, a dollop of raspberry jam or glacé cherries are often concealed in the centre of the coconut macaroon. Coconut macaroons are often topped with a glace cherry, and/or dipped in chocolate (usually milk chocolate).
The coconut macaroon is known as the "Congolais",[8][9] or "le rocher à la noix de coco" in France.
The Scottish coconut macaroon has a thick velvety centre and is covered in chocolate and roasted coconut.
Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy.
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Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.
Because of their lack of wheat and leavening ingredients, coconut macaroons/macaroons are often consumed during Passover in many Jewish homes.
