Coconut macaroons

Coconut macaroons

19 ratings

Marie, passionate baker


„I serve this delightful combination of soft coconut and melted dark chocolate for Sunday afternoon tea.“

Difficulty

Medium 👍
30
min.
Preparation
6
min.
Baking
0
min.
Resting

Ingredients

Servings:-20+
2
egg whites
100 g
sugar
20 g
apple sauce
120 g
desiccated coconut
200 g
dark chocolate
150 ml
heavy cream
salt
Metric
Imperial
  • 2  egg whites
  • 100 g sugar
  • 20 g apple sauce
  • 120 g desiccated coconut
  • 200 g dark chocolate
  • 150 ml heavy cream
  • salt

Utensils

  • plate
  • baking tray
  • standing mixer or hand mixer with beaters
  • heat resistant bowl
  • large sauce pan
  • oven
  • baking paper
  • rubber spatula (optional)
  • large bowl
  • whisk
  • piping bag
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Alvarinho, dry, 2013
Alvarinho is an aromatic white wine with low alcohol content and a bouquet of sun-ripened yellow fruit. The wine is to be enjoyed at a drinking temperature of 12°C/54°F.

Nutrition per serving

Cal
97
Protein
1g
Fat
3g
Carb
17g

Step 1/7

Preheat oven to 175⁰C/345⁰F. Combine egg whites with a pinch of salt. In a standing mixer or with a hand mixer, beat egg whites until stiff. As soon as the mass begins to foam, gradually add sugar. Beat until completely combined.
  • 2 egg whites
  • 100 sugar
  • salt
  • standing mixture or hand mixer with beaters

Preheat oven to 175⁰C/345⁰F. Combine egg whites with a pinch of salt. In a standing mixer or with a hand mixer, beat egg whites until stiff. As soon as the mass begins to foam, gradually add sugar. Beat until completely combined.

Step 2/7

Carefully fold in apple sauce and desiccated coconut into the egg whites.
  • 20 apple sauce
  • 120 desiccated coconut
  • rubber spatula

Carefully fold in apple sauce and desiccated coconut into the egg whites.

Step 3/7

Stir egg white mixture in a heat-resistant bowl over a bain-marie for approx. 8 minutes until it has thickened slightly.
  • large saucepan
  • heat-resistant bowl
  • rubber spatula

Stir egg white mixture in a heat-resistant bowl over a bain-marie for approx. 8 minutes until it has thickened slightly.

Step 4/7

Transfer warm mixture into a piping bag. Pipe small heaps onto a baking tray leaving enough space between them. Allow to cool for approx. 5 - 10 min. Then, transfer to oven and bake for approx. 6 min. at 175⁰C/345⁰F. Turn baking tray after 3 min. for an even browning. Set aside to cool.
  • baking tray
  • oven
  • baking paper
  • piping bag

Transfer warm mixture into a piping bag. Pipe small heaps onto a baking tray leaving enough space between them. Allow to cool for approx. 5 - 10 min. Then, transfer to oven and bake for approx. 6 min. at 175⁰C/345⁰F. Turn baking tray after 3 min. for an even browning. Set aside to cool.

Step 5/7

Roughly chop chocolate.
  • 200 dark chocolate
  • cutting board
  • knife

Roughly chop chocolate.

Step 6/7

In a small saucepan, bring heavy cream to a slight boil. Pour hot heavy cream over the chopped chocolate, add a pinch of salt and stir until the chocolate has fully melted.
  • 150 heavy cream
  • salt
  • large bowl
  • whisk
  • small saucepan

In a small saucepan, bring heavy cream to a slight boil. Pour hot heavy cream over the chopped chocolate, add a pinch of salt and stir until the chocolate has fully melted.

Step 7/7

Dip macaroons into the melted chocolate. Allow to dry on a plate. Serve with a cup of hot chocolate or tea.
  • plate

Dip macaroons into the melted chocolate. Allow to dry on a plate. Serve with a cup of hot chocolate or tea.