Coconut Dacquoise
Crispy nut meringue rounds with shredded coconut.
Ingredients
almond flour
90g
sugar (first portion)
120g
cake flour
42g
shredded coconut (ground)
15g
egg whites
150g
sugar (second portion)
120g
Instructions
1
Step 1
Sift the almond flour, the first portion of sugar, and the cake flour together, then fold in the shredded coconut.
2
Step 2
Beat the egg whites until soft peaks form, then add the second portion of sugar and continue beating to stiff peaks.
3
Step 3
Fold the sifted dry ingredients into the meringue gently until evenly combined.
4
Step 4
Line a baking sheet with parchment paper, and use a medium round piping tip to pipe rounds of the desired size onto the sheet.
5
Step 5
Bake at 350°F (180°C) for 10 minutes, or until golden.
