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
-
25 minDessertFull Milk, cornstarch, cocoa powder, sugar, White chocolate, milk chocolate,triple chocolate custard
-
395 minDessertsweet potato, liquid honey, coconut milk, cocoa powder,sweet potato ice creams from fooddeco
-
145 minDessertmascarpone, white caster sugar, orange juice, long fingers, lawyer, fresh cream, cocoa powder, oranges,new style tiramisu
-
20 minDessertbananas, ground cardamom, Orange Marmelade, egg whites, sugar,banana with protein foam and marmalade
Nutrition
285Calories
Sodium2% DV45mg
Fat28% DV18g
Protein6% DV3g
Carbs9% DV27g
Fiber24% DV6g
Loved it