This is a more airy coconut cake than a coconut macaroon.
Last year I was on a great exciting trip to Uzbekistan. We had a really good guide on the trip, Beate a wonderful fresh East Lady, There is a guide on more trips for the travel agency Viktors farmor. I am so lucky to live in Frederiksberg not so long Beate from me, so I've been to tea and pastries with her a couple of times from her many travels. I finally got these delicious coconut cake, I immediately had to home and bake themselves.
Beate had not dipped them in chocolate and they tasted just fine without, but I had yet something chocolate lying around so they were soaked.
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RECIPE – Beates coconut cakes 25 pcs
INGREDIENTS
2 eggs
150 (g) sugar
150 (g) sugar
2 Tbsp vanilliesukker
200 g desiccated coconut
3 tablespoons flour
100 (g) dark chocolate if you want it
3 tablespoons flour
100 (g) dark chocolate if you want it
APPROACH
- Turn on the above 175 ° C
- Whip sugar, vanilliesukker and eggs well
- Stir in coconut flakes and flour in
- Put on baking sheet with spoon (possibly roll them easily)
- Bake approximately 12 min. at 175 ° C, for they are light brown
- Let the cakes cool off before they are taken by the plate
- Melt 100 (g) dark chocolate in a Bain Marie or chocolate melts
- Dip the bottom of the makronerne in the chocolate and place on wax paper or silikoneark for cooling
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