This is my 150th post and i just couldn't believe how far i has come for the past seven months. It all went by in a blink of eye and i enjoy every moment of baking,cooking,food photography,blogging and of course the fun part of tasting all those beautiful gorgeous dishes that i successfully created in my little hut.
This coconut macaroons are as gorgeous and tastes divine just like any other dishes in my blog. The sweet and moist coconut baked into beautiful golden and the toasted whole almond on the top of it, is a must-to-try for coconut lovers out there. I used Hawaii sweetened shredded coconut which is known for beautiful white and moist coconut flakes. The egg whites gives this macaroons their signature marshmallowy texture which my girls love the most in this humble coconut macaroons.
Ingredients
5-6 cups sweetened shredded coconut
1/2 cup whole almonds
3 large egg whites
1/2 cup granulated white sugar
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
Methods
Preheat oven at 325'F or 162'Cel and line a baking tray with parchment paper.
Using a hand/stand electrical mixer, beat together egg white, cream of tartar,salt and vanilla for about 2-3 minutes on medium-high speed
Reduce speed to medium-low and add the sugar and beat for 1-2 minutes or till the sugar dissolved. Using a spatula, gently fold in the coconut flakes till well combined.
Using a tablespoon, gently drop in the cookies on the prepared baking tray and garnish with whole almond on the top. Bake for 23-26 minutes or till golden brown.
Cool on the tray for 5 minutes and transfer on the wire rack to cool completely
Keep in an airtight container for up to 5 days
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