Ingredients:
- 2 3/4 cups unsweetened shredded coconut
- 2/3 cup canned cream of coconut
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup sugar
- Chocolate syrup or chocolate melted
Directions:
- Gently toast the coconut until barely blond, but not golden. Then cool for about 2-3 mins.
- In a bowl, combine all the ingredients. Chill until firm.
- Preheat oven to 325 degrees.
- Line a sheet pan with parchment paper, butter the paper. Then with wet fingers, shape 1 tablespoon of coconut mixture in a circle, creasing a point on top. Repeat until there are 20 small macaroons on pan.
- Bake for 18 to 20 minutes, or until golden brown.
- Then drizzle w/ chocolate!
Enjoy :)
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