Toasted Coconut and Almond Macaroons |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This a low flour recipe with just enough egg whites to bind it. I couldn't find a variation I liked so I made adjustments to the general macaroon recipe. They're crispy on the outside yet soft in the center without being sticky. Ingredients:
100 g slivered almonds |
100 g dried shredded coconut |
2 teaspoons vanilla extract |
1/2 cup sugar |
1/2 teaspoon salt |
2 tablespoons all-purpose flour |
4 egg whites |
1/2 cup sweetened condensed milk |
Directions:
1. Toast the almonds over medium heat on the stovetop until light brown. Add the coconut and continue toasting until coconut also becomes light brown. Remove from heat and allow to cool. Once cool, add the flour.
2. Wisk the egg whites in a separate small bowl until stiff. Slowly fold in the sugar, salt, and vanilla extract.
3. Pour the egg mixture into the dry ingredients while continuously stirring. Gently stir in the milk. Put the mixture onto a baking sheet by the spoonful and press together if it's falling apart.
4. Bake at 300F for approximately 10-15minutes until edges are crispy. Cool and serve.
|
|