Classic coconut macaroons: A timeless treat revisited
Once, they seemed to taste exotic. Today, we have plenty of coconut products. However, these biscuits are absolutely unforgettable. It's worth returning to the tried-and-tested recipe for classic coconut macaroons.
These biscuits will delight all coconut flavour enthusiasts. They are aromatic, fragrant, perfectly moist on the inside, and crispy on the outside. Do you have desiccated coconut at home? Preparing such a dessert is extremely simple.
Coconut shopping
The selection of coconut products continues to expand. You can easily buy milk, water, or flour. However, the product that has been known in our kitchens the longest is desiccated coconut. The popularity of these biscuits is linked to those times. Back then, they were considered exotic. Some attribute the recipe to the French, but more sources point to Italy.
Use them quickly
Desiccated coconut is made from the dried pulp of mature coconuts, which is the white and fleshy mass found under the hard shell of the nut. It should be snow-white, without yellow or brown spots. It should be stored in a dry place at room temperature. It's best to transfer it from the bag to a jar. It will retain its flavour much longer, but it's better to immediately think of how to use it. Coconut macaroons are a very good idea.
A few Ingredients
Coconut macaroons are classic biscuits that have enjoyed unwavering popularity for years. Traditional recipes primarily rely on egg whites and desiccated coconut. The key to crispiness is baking at a moderate temperature. After about 15 minutes, you can already enjoy delicious biscuits, and the whole kitchen will be filled with a beautiful coconut aroma.
Coconut macaroons like in the old days
Ingredients:
- 4 eggs,
- 200 grams of fine baking sugar,
- 1 packet of vanilla sugar, optionally,
- 400 grams of desiccated coconut,
- a pinch of salt.
Preparation Method:
- Beat the egg whites stiff with a pinch of salt.
- Towards the end of whisking, start adding the sugar gradually, spoon by spoon. A thick mixture should form, similar to meringue preparation.
- Add the yolks to it, without stopping the whisking.
- Finally, add the desiccated coconut, and mix.
- Line a baking sheet with parchment paper and spoon the coconut mixture onto it to form biscuits.
- Bake them for 15 minutes at 170 degrees Celsius.
