Coconut Macarons
2 servings
40 minutes
Coconut macaroons are a delicate and airy treat from French cuisine. Their history traces back to traditional macaroons, but the coconut variation gained special popularity due to its sweet, aromatic texture. The taste of these macaroons is a combination of a crispy shell and a soft, slightly chewy center rich in coconut notes. Vanilla and almond extract add subtlety to the aroma, making the dessert exquisite and refined. These macaroons pair perfectly with a cup of coffee or tea; they can be served as a standalone treat or used as a base for complex desserts. The simplicity of preparation makes them an excellent choice for cozy home evenings.
1
Preheat the oven to 150 degrees. Grease the baking tray with oil, line it with a sheet of foil, and grease it again lightly. Sprinkle with flour and shake off the excess.
- Butter: 1 piece
- Wheat flour: 1 tablespoon
2
In a bowl, beat the egg white with sugar, vanilla, almond extract, and a pinch of salt. Then add the coconut flakes. Divide the mixture into 4 parts and place 4 mounds on the baking sheet, leaving space between them.
- Egg white: 1 piece
- Sugar: 1 tablespoon
- Vanilla: 0.3 teaspoon
- Almond extract: 0.1 teaspoon
- Sweet coconut flakes: 0.8 glass
3
Bake for 15-20 minutes until a golden crust forms on top. Carefully transfer from the foil on the baking sheet and cool for 15 minutes. Remove from the foil.