Coconut Macaroons (Meringue Type)
Coconut macaroons prepared with a meringue base.
Ingredients
egg whites
8 oz (250 g)
cream of tartar (about 1 tsp)
0.06 oz (2 g)
sugar
1 lb 4 oz (625 g)
vanilla extract
0.5 oz (15 g)
shredded coconut (macaroon grade)
1 lb (500 g)
Instructions
1
Whip the Egg Whites
Whip the egg whites and cream of tartar to soft peaks. Gradually add the sugar. Continue whipping to stiff, glossy peaks.
2
Fold
Fold in the shredded coconut.
3
Shape
Pipe using a star tip onto a parchment-lined baking sheet.
4
Bake
Bake at 300°F (150°C) for about 30 minutes.
