Coconut Macaroon Recipe, quick and easy to bake
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
My family loves the macaroons because they are crispy on the outside and juicy on the inside… hmmmFor Christmas the coconut macaroons are a great pastry and complement the colorful biscuit plate wonderfully. Good baking success! Angels Eyes, I’ll show you somewhere else how to make cookies with a red shine. © Thomas Sixt Food Photographer
Table of Contents
1. Coconut Macaroons, so fast and easy it goesOur delicious ‘Kokosbusserl’, as they are also called in Austria, are quick and easy to prepare.
- The egg whites give the macaroons their stability and fluffiness.
- Coconut flakes give an intense taste and bite.
- Lemon juice makes the macaroons fresh and juicy.
2. Egg Whites for MacaroonsNo fear of preparing beaten egg whites. It works perfectly if you pay attention to a few things:
- First I advise you to sieve the icing sugar.
- It is important that the bowl and mixing sticks are clean and absolutely fat-free so that the egg whites become really firm.
- Beat your eggs individually. Make sure that no egg yolk gets into the egg white during separation.
- Use 1 pinch of salt when whipping.
- Beat your egg whites for 1-2 minutes. When your egg whites start to set, gradually let the icing sugar trickle while beating.
- Then continue beating your egg whites until they are stiff and the icing sugar has completely dissolved.
3. Variants for BakingAfter cooling down you can dip the underside of the coconut macaroons in melted dark chocolate or simply put some chocolate on a spoon and pull over it. Of course, this also works just as well with white or milk chocolate. You can also vary the taste with flavours such as rum, vanilla or bitter almond oil. At Christmas time a pinch of cinnamon or gingerbread spice fits perfectly. You can add ground almonds, chopped pistachios or chopped candied orange peel as ingredients if you like.
4. This Way to the Baking Recipe!Shall we start baking? My step-by-step instructions will help you to achieve the perfect baking result.
Bake the coconut macaroons. Step by step instructions from the professional chef Thomas Sixt.
|100||g||trail mix (or another fruit, nut mixture)|
|4||pc||eggs, only the egg-white (whipped)|
|200||g||powdered sugar/ icing sugar|
|30||g||Flour (I use gluten-free flour)|
|1||pc||abrasion and juice of 1 lemon (an organic lemon)|
|30||pc||wafers (it works for gluten-free macaroons even without wafers)|
Preheat the oven to 160° C. Find some nice fruits and nuts from the student food and put them aside. Finely chop the remaining student food in a blender.
Beat the 4 eggs separately and separate the egg white from the yolk. Beat the pure egg whites with a pinch of salt using a hand blender at the highest speed. Add the icing sugar as you whip. Continue beating until a firm beaten egg white is obtained.
Carefully fold in the finely chopped student food, coconut shavings, flour, lemon grater and juice with a large spoon. Do not stir too much to preserve the airy structure of the dough.
Line 2 baking trays with baking paper. Brush the wafers with the dough. Place the baking wafers coated with dough on the baking trays.
Place the dried fruits and nuts in the middle of the macaroon as decoration.
Put the macaroons in the preheated oven and bake for about 15 minutes. Switch off the oven for another 5 minutes and leave the macaroons in the oven for another 5 minutes with the oven door slightly open.
Then remove the baking tray from the oven and allow to cool completely. The coconut macaroons are now ready to eat. Enjoy!