Filter
Reset
Sort ByRelevance
Peggi Weaver Tebben
Coconut macaroons with chocolate
Cocosmakrons of ground coconut, egg, granulated sugar and dark chocolate.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 170 ° C.
-
Split the eggs. Put the proteins in a large bowl. The egg yolks are not used.
-
Add the coconut and the sugar to the egg whites and quickly mix with a wooden spoon into a cohesive batter / dough.
-
Form 10 irregular mounds on a baking sheet covered with parchment paper.
-
Bake the coconut macaroons in the middle of the oven in about 20 minutes until golden brown and done. Remove from the oven and allow to cool.
-
Break or chop the chocolate into small pieces and place in a glass or metal bowl that can be hung in a pan.
-
Put a pan on the fire with a layer of water in it.
-
Hold against the boil and hang the bowl in the pan. Make sure the bowl does not touch the water. Melt the chocolate (au bain-marie).
-
Sprinkle the tops of the coconut macaroons with a fork with chocolate. Bon appétit! .
Blogs that might be interesting
-
10 minDessertalmond shavings, mango, orange, lemon juice, chocolate ice cream,chocolate ice cream with fresh mango sauce -
20 minDessertfrozen puff pastry, soft goat cheese, pear, lemon juice, fresh ginger, honey, egg,pear-plate cake with ginger and honey -
30 minDessertmilk, fresh rosemary, egg yolk, white caster sugar, cornstarch, creme fraiche, cooking cream, almond biscuit, kletskop,rosemary ice -
145 minDessertEggs, sugar, White wine, red fruit (eg raspberries, strawberries, red and blueberries), orange liqueur,sabayon with red fruit from the kiln of tons
Nutrition
285Calories
Sodium2% DV45mg
Fat28% DV18g
Protein6% DV3g
Carbs9% DV27g
Fiber24% DV6g
Loved it