Coconut macaroons

For 40 pieces
  • 150 g Icing sugar
  • 3 Protein (Gr. M)
  • salt
  • 200 g desiccated coconut
  • baking paper or 40 round baking wafers (40 mm)
90 minutes
very simple
Sift through powdered sugar. Beat the egg white and 1 pinch of salt with the whisk of the mixer until stiff. (Important: the bowl and whisk must be free of grease!).
Gradually pour in the powdered sugar and beat until the powdered sugar has dissolved. Fold in desiccated coconut with a spatula (do not stir).
Line two baking sheets with baking paper and, if necessary, spread the wafers on top. Preheat the oven (electric stove: 125 ° C / convection: 100 ° C / gas: level 1–2). Use two teaspoons to place small heaps at a distance on the trays or on the wafers.
Bake in a hot oven for 30–40 minutes. Let the macaroons cool in the switched off oven. Carefully remove from the paper (not from the wafers). Macaroons keep for up to 2 weeks in cookie jars.
1 piece approx:
  • 50 kcal
  • 1 g protein
  • 3 g fat
  • 4 g carbohydrates


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