Delicious Coconut Macaroon Recipe

coconut macaroons recipe

coconut macaroons recipe Macaroon is a lightly baked meringue type of cookie. The origin of Macaroons is said to be in Italy and initially macaroons were made with almond powder and egg whites.

Later on the popularity of this crispy and light cookie spread across the globe and it was made in different ways.

Coconut Macaroons are popular all over North America and Europe. It is a form of cookie that tastes delicious and is easy to make. Coconut Macaroons require minimum ingredients and bakes fast. They can be easily stored for a long period of time in an air tight container and is good for in between munching. It also satisfies your craving for sweets.

In European recipe of Coconut Macaroons the basic ingredients are egg whites, sugar and desiccated coconut whereas in America it is made richer with the addition of condensed milk and sweetened cream.

Coconut Macaroons are wheat free so it is a good dessert option for people who are allergic to cereals. Since Coconut Macaroons are made without using any kind of fat and also egg yolks are discarded to make coconut macaroons, it is an ideal dessert for calorie conscious people. Coconut macaroons are rich in coconut oil which is easily absorbed in the body. It helps to strengthen the digestive system.

Coconut gives relief to people suffering from IBS (irritable bowel syndrome).
Most of the cookies preparations contains rich amount of fats and cereals and is unsuitable for people who have a weak digestive system. In the given recipe of Coconut Macaroons fat and any kind of cereal is totally omitted.

You can use a lot of variations while making Macaroons, like you can dip them in melted dark chocolate. They look tempting and taste yummy. Instead of coconut you can add almond powder to make almond macaroons or cashew powder for cashew macaroons. They taste delicious when eaten fresh.

Ingredients For Making Coconut Macaroons

Egg whites- 2
Castor Sugar-120 gram
Desiccated Coconut- 120 grams
Cream of Tartar- ¼ tea spoon
Vanilla Essence- ½ tea spoon

Method For Making Coconut Macaroons

1. Grease a flat baking tray and keep aside. Beat egg white till stiff and fluffy. Gradually add the sugar and keep beating till all the sugar is blended well with egg whites.

2. Add vanilla essence and desiccated coconut. Mix gently to prevent the mixture from turning flat. Put one table spoonful of Macaroon mix in lumps in the greased baking tray. Keep a distance of about 2 inches between the lumps for rising.

3. Bake in slow oven for 20 – 25 minutes or till the Macaroons turn delicately brown from all sides. Remove the tray from the oven after 1 minute. Allow to cool. Gently lift Coconut Macaroons from the tray with the help of a spatula. Store in an air tight jar when thoroughly cooled.

Eggless Variation Of Coconut Macaroons

To make eggless coconut macaroons substitute the egg whites with 1 cup sweetened condensed milk and 3 cups of desiccated coconut and proceed as above. Do not add sugar.

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