Monday, 26 August 2013

Coconut Macaroons by Rosalyn Tan

Coconut Macaroons Recipe adopted from Eugenie Kitchen:-

  • 1 egg
  • 1/3 cup granulated sugar (65g)
  • 1 1/4 cup unsweetened dried coconut flakes (85g)
1) First, crack an egg in a bowl and add in 1/3 cup of granulated sugar. Then cream together until white. And add in 1 ¼ cup of unsweetened coconut flakes. And stir until homogeneously combined.

2) Now drop tablespoonful of the batter on a cookie pan. And shape a pyramid. Or use mini cupcake silicon molds lined with mini cupcake liners. And fill the molds with batter making pointy tops.

3) Bake in the oven preheated to 355 degrees F (180C) for 13-15 minutes, or until brown on the surface.

4) And let cool on a wired rack. Completely cooled coconut macaroons should be removed cleanly off the pan.

* Can make 10 macaroons

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