Coconut-haystack macaroons

With strands of coconut tangled together, these chewy gems look like mini-haystacks. Once baked, they’re incredible as is or dipped in chocolate.

Chatelaine 0

( 6 ratings )

Preparation time:
15 minutes
Baking Time:
18 minutes
Makes:
20 macaroons

Ingredients

  • egg whites, at room temperature
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (50 mL) granulated sugar
  • 1/2 tsp (2 mL) vanilla
  • 2 200-g pkg flaked sweetened coconut, preferably No Name, about 4 cups (1 L)

Instructions

  • Preheat oven to 300F (150C). Line a baking sheet with parchment paper. Using an electric mixer on medium-high, beat egg whites with salt until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 more min. Fold in vanilla and coconut. Drop 2 tbsp (30 mL) of coconut mixture on parchment. Repeat with remaining mixture, placing 1 in. (2.5 cm) apart.
  • Bake in centre of oven until edges of macaroons are golden, 18 to 20 min. Remove baking sheet to a rack. Cool completely. Store macaroons in an airtight container at room temperature up to a week.

Chocolate-dipped

Chop 6 oz (168 g) chocolate. Place in a microwave-safe bowl. Microwave on medium, stirring halfway through until almost melted, 2 to 3 min. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.

Nutrition (per Serving)

protein
g
fat
g
carbohydrates
10 g
fibre
g
sodium
47 mg
calories
88 

Leave a comment

Your email address will not be published. Required fields are marked *