Coconut Macaroon is a cake made from coconut and vanilla as a delicious aroma enhancer with savory and sweet taste. Coconut Macaroon is often served on Christmas Eve and New Year as a companion snack for warm drinks when it snows.
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| Macaroon is also a high-calorie cake, so it can meet the calorie needs of the body when winter arrives. In every 100gr Coconut Macaroon contains 404 calories. The Macaroon has been a family favorite for decades. The warm goodness of a sweet treat. |
Ingredients:
- Large egg whites, at room temperature
- 1 cup granulated white sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup cake flour, sifted
- 3 cups dried sweetened coconut, shredded or flaked
Instructions:
- In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
- When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut.
- Cover and refrigerate for about two hours, or until firm.
- Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
- Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart.
- Bake Macaroon for about 15 to 20 minutes or until golden brown.
- Remove Macaroon from oven and let cool on the baking sheet for about 10 minutes and then place Macaroon on a wire rack to cool.