Coconut Macaroons

How To Make Coconut Macaroons

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Today we’re going to make coconut macaroons with fillings these cookies are my best option when I’d like something delicate to pair with my tea but just don’t have a lot of time to prepare they are easy to make, only require 3 ingredients and take about 15 minutes at most to make first, preheat the oven to 160 degree Celsius and prepare a baking tray lined with parchment paper add the egg white and salt into a mixing bowl and start beating at low speed for about 1 minute stop the mixer when large bubbles apear in the egg white and cream of tartar or lemon juice and continue beating at low to medium speed for about 1 or 2 minutes until the egg white turns very foamy like in the video at this stage, we start adding sugar, little by little and keep the mixer running while we add extra sugar adding the sugar in small amount gives time for the sugar.

To be totally incorporated into the egg white when all of the sugar has been added raise the speed to highest and whip until the egg white reaches soft peak like on the screen then lower the speed to medium and whip until the egg white turns very glossy, thick and creates stiff peak when we lift up the whisks add coconut into the bowl in small portions gently fold to combine coconut with the egg white before adding extra coconut the more coconut we add in the drier the combination will be so pay attention to the mixture when most of the coconut has been added we want the coconut macaroons to be light and crispy like meringue so we don’t want to add too much coconut into this mixture and make them too dry then the cookies will be very hard and may be too chewy stop adding coconut when the mixture is still a little bit wet like this with 2 small spoons, drop about 25 – 30 grams.

Of cookie mixture onto the baking tray then shape it with the spoons I make a dent in the middle of the cookie for the fillings later repeat with the rest of the cookie mixture we bake these cookies on the middle rack of the oven at 160 deg C for about 20 minutes until they turn slightly golden brown then we reduce the heat to 100 – 110 deg C and continue baking the cookies for about 30 – 40 minutes this helps to make the cookies to be completely dry inside out hence they will be very light and crispy if you would like the cookies to be crispy outside but chewy and soft inside then you can increase the amount of the coconut by 110 – 120 grams then take the cookies out after about 20 minutes in the oven when finished, take the cookies out and let them cool completely the last thing to do is to give them some fillings I used Nutella but you can replace it with another filling to your taste such as fruit jam or chocolate ganache

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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