Ingredients
- Coconut Macaron For approximately 30 small pieces:
- or 10 large coconut macarons
- 250 gr (8.75 oz) sugar
- 200 gr (7 oz) shredded coconut
- 150 gr (5.25 oz) egg whites
- 25 gr (0.9 oz) cornstarch (Corn flour)
Recipe: Coconut Macaron
Prep
15 min
Cook
15 min
Total
30 min
Step-by-step directions
1 Mix the sugar, shredded coconut, and egg whites.
2 Heat to 85°C (185°F) over heat while stirring constantly or if you prefer in the microwave for approximately 3 minutes at 900 W
thus normally it should be impossible for you to keep your finger in the mixture
3 Incorporate the cornstarch then mix well and let cool slightly.
4 Pipe using a pastry bag or by spoon as a default on parchment paper!
Bake at 170/180° for 15 to 20 minutes
let cool and enjoy
this is a very simple recipe from my apprenticeship boss but how delicious it is.
Chef Patrick's Comment
Excellent recipe for macarons made "the old-fashioned way" that is to say with raw egg whites and not as nowadays with Italian meringue as you have seen I have reshaped your recipe a bit so that it is as readable as possible for the greatest number. One other small thing; pour a little water under your parchment paper when it comes out of the oven this will make it easier to remove..
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