I have always been fond of coconut, and these coconut macaroons I've baked since we made them in “Home Economics” in the school.
They are so easy to make and always a success, so I make them always when we hold birthday.
You can also quickly make them if they suddenly get customers, after all, not many ingredients in.
One need not, of course, to dip them in chocolate, but it makes them a little extra delicious.
I've always Chocolate buttons in the refrigerator to melt, I use Callebaut chocolate. Both Baking time and (K) for Cake sells Callebaut chocolate.
Print recipe
RECIPE – Coconut macaroons ca 17 pcs
INGREDIENTS
2 eggs
2 DL sugar
EVS. 2 Tbsp vanilliesukker (inspired by Beates coconut cakes)
EVS. 2 Tbsp vanilliesukker (inspired by Beates coconut cakes)
250 g desiccated coconut, (You can easily make do with 6 DL, but I'm using a whole bag of Net)
50-100 g melted dark chocolate to the bottom
APPROACH
- Turn on the top 200 º C
- Beat the sugar and eggs with a whisk
- Mix coconut flakes in
- Squeeze the mass together for hard spheres placed on a baking sheet
- Bake at 200 ° C 10-15 min to Brown (coconut tastes best when it has gotten a little color)
- Let makronerne cool off before they are taken by the plate
- Melt 50 (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
