Coconut macaroons


4 egg whites

250 gr caster sugar convert conversion

4 tablespoons vanilla sugar

250 gr grated coconut convert conversion

pinch salt

some sheets edible wafer paper photo edible paper

(chocolate for dipping)



Tips for use of the yolks:

Kugelhopf with lemon

Arak cookies

Malakoff cake

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's Recipe pages - recipe cookies, pie and pastry making

How to prepare:

Beat the egg whites to stiff peaks and add, while beating, bit by bit sugar and vanilla sugar.

Fold the grated coconut and the salt carefully into the batter.

Preheat the oven to 150C/300F (fan oven 135C/275F).

Place some sheets edible paper on a baking sheet.

Spoon the batter in a piping bag with a large star-opening. Make circles of 10-12 cm on the paper (there's a hole in the middle like a donut).

Bake the macaroons 20-30 minutes till they are gold/yellow brown photo recipe .

Let cool on a wire rack and, optional, dip the bottom in melted (au-bain-marie) chocolate.

First published: April 12, 2003, Netherlands

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