Sunday, 15 December 2013

French Coconut Macaroons

3 Egg Whites
1 1/2 cups Castor Sugar
1 1/2 cups Moist Coconut Flakes

Whip egg whites adding sugar half a cup at a time, make sure that the sugar is desolved before adding next half cup.  When all sugar added it should be shiny and stiff peaks, like Meringue.  Fold in the coconut, spoon tablespoons of mixture onto lined baking sheet.  Bake for 15 to 19 minutes at 180C until golden.  Remove from the oven and allow to cool.



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