Easy Coconut Macaroons - Indokarida
Crisp edges & a soft chewy texture on the inside. These super easy Coconut Macaroons taste sooo good!
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: Greek
Servings: 16 cookies
Calories: 105kcal
- 4 eggs
- 60 grams / 2.1 oz sugar
- ½ teaspoon vanilla extract
- 110 grams / 3.8 oz desiccated coconut
- 2 tablespoons cornstarch
- 2 tablespoons butter melted
- a pinch of salt
- 16 glace cherries
In a small bowl mix together, the coconut, cornstarch, and pinch of salt. Set aside.
Create a Ben Marie. Half fill a small saucepan with water and bring to a simmer over medium heat. Make sure the temperature reads 97°C 206.6°F on an instant-read thermometer.
We don't want the water to boil, just simmer. In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.
Remove from heat, and pour into the flour mixture. Add the melted butter and stir well. Let the mixture stand for 15 minutes.
Preheat oven to 170°C / 338°F.
Cover your ovens tray or sheet pan with a piece of parchment paper. Using a small teaspoon, place spoonfuls of the mixture in order to create round-like cookies.
Place the glace cherries in the center of each and bake for approximately 15 minutes, or until nice and golden on top.
Transfer cookies on a cooling rack to cool. Store in an airtight container for 2-3 days or in the freezer for up to a month.
Serving: 1macaroon | Calories: 105kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 31mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg