Coconut Macaroons for my Birthday Boy

Today is my son Tomás Eugenio’s birthday. He’s finally turning 10 and like his mom, he’s a sweet lover. So, I made these coconut macaroons that he adores. They evoke flavors of my childhood: we used to have cocadas (coconut smoothies), besitos de coco (coconut kisses?) and coquitos (candied coconut.) These macaroons are not only delicious, but super easy to make. I hope you like my recipe.
Coconut Macaroons | Ingredients for 20 macaroons
3 egg whites
½ cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
5 cups of sweet shredded coconut

Preparation
Preheat oven to 325°F and line 2 baking sheets with parchment paper.

In a bowl, mix together the egg whites, sugar, vanilla and salt until foamy and the sugar completely dissolves.

Add the coconut and fold with a spatula, stirring until evenly combined.

To make the macaroons, you can use an ice cream scoop or put the mixture into a pastry sleeve with a thick nozzle, dropping the batter 1 inch apart in the baking sheet.

Bake for 20-25 minutes, rotating the sheets in the oven until golden brown.

Remove from oven and let cool completely.

These macaroons can be kept in a covered container for up to five days.

To print the recipe, click here.


Do you like coconut desserts? What is your favorite coconut recipe?

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