- Eggs 2 large • 130 kcal
- Powdered white sugar 1/4 cup
- Vanilla Extract 1 tsp
- Salt 1 pinch • 1 kcal
- Desiccated coconut powder 1 1/2 cups
- Olive oil 1/4 tsp, to grease the baking tray
Come on… now this certainly is a must try recipe involving zero to minimum level cooking expertise. Just make sure you whisk the egg whites real good in a clean, dry, and large mixing bowl to incorporate as much air in to the tiny air cells of the egg whites.
Preparing coconut macaroons certainly involves a lot of whisking and for the lazy cooks like myself… seek help from science and technology! So, zoom goes the whisk and in minutes you have a b-e-a-u-t-i-f-u-l snowy looking heap of white before you. Respecting the beautiful creation, just fold in a few ingredients very delicately. Place blobs of the macaroon over the prepared baking tray and pop it in to the oven.
Now, where do you find such a simple yet delicious recipe? And, remember to share how it was….
Preheat the oven to 175 degrees C and line a baking tray with aluminum foil and grease the foil with olive oil. In a large bowl, whisk the egg whites until it is light and very frothy in consistency.
Add the powdered white sugar, vanilla extract, salt to the beaten egg and again whisk the ingredients together until the mixture reaches soft peaked stage. With very light hands, gently fold in the desiccated coconut powder in to the beaten egg mixture.
Put a tablespoon each of this mixture randomly over the prepared baking tray. Make sure the batter dollops are at least 1 to 2 inches apart. Transfer the baking dish in to the preheated oven and bake the macaroons for about 10 minutes or until the macaroons cook at the center. Cool, serve and enjoy!
Make sure you move your hands in only one direction while you whisk the eggs with a fork, hand whisk or a spoon. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the temperature of the macaroons while baking as over heating can char the delicate macaroons in no time. You might need to keep a watch on the final minutes while baking. Make sure that you carefully remove the egg shells while you break the egg to be used for cooking. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe. Make sure you do not mix the separated eggs with the yolk as it can reduce the foaming capacity of the egg whites, resulting in to denser macaroons.
Nutritional information (per serving): 111 Calories, 9.1g Total fat (7.1g Saturated fat, 0.3g Polyunsaturated fat, 0.6g Monounsaturated fat), 46.5mg Cholesterol, 37.2mg Sodium, 18.1mg Potassium, 4.7g Total carbohydrates (1.7g Dietary fiber, 4.5g Sugars), 2.4g Protein