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Coconut Macaroons


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Ingredients

34 piece(s)

Coconut Macaroons

  • 330 grams Shredded coconut
  • 110 grams sugar
  • 4 --- Egg white only
  • 60 grams Plain Flour.
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 200 grams Choice of Chocolate
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Recipe's preparation

    Coconut Macaroons Dipped in Chocolate
  1. 1. Preheat oven to 160C.

  2. 2. Add all the ingredients to the TM bowl apart from the chocolate and combine. 15 Sec, Reverse, Sp2.

  3. 3. Line 2 baking sheets with baking paper and arrange on them tablespoon sized balls of the mixture aprox 2cm apart.

  4. 4. Bake in oven for 20 minutes, rotating the two trays half way through. Check from 15 minute mark as all ovens vary in temps. Don't want them to be over done as they will lose their nice chewy texture.

  5. 5. Cool slightly on the baking trays before allowing them to cool completely on a cooling rack.

  6. 6. Add chocolate in pieces to the TM. Grate 5 Secs, Sp7.

    Melt Chocolate 4 Mins, 70C, Sp2

    Push down any unmelted chocolate from the sides of the bowl and combine. 1min, Sp2

  7. 7. Dip bases of Macaroons into the melted chocolate and place them onto a lined baking sheet to set.

    once set, store macaroons in an air tight container.

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Tip

Suggestion : Make a hot chocolate for the cook with the leftover chocolate in the TM bowl!!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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