Coconut macarons with almonds
Brown coconut cookies with a soft center.
45 min · 10 servings
Per serving
Approximately 180 kcal Protein: 2.9 g Fat: 13.1 g Carbohydrates: 15.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Eggs
NHS: food allergyIngredients
- Unsweetened coconut flakes - 180 g
- Sugar - 100 g
- Egg white – 90 g
- Finely chopped almonds - 30 g
- Salt - 1 g
How to cook
- Preheat the oven to 170°C. Line a baking sheet with parchment.
- Stir the whites with sugar and salt until light foam. Stir in the coconut and almonds and let sit for 5 minutes.
- Place small mounds with wet hands or a spoon. Bake for 18-22 minutes until golden edges.
- Let the cookies cool completely on the baking sheet; hot macarons are very fragile.
Products for the recipe
- Almonds raw — 30 g: finely chopped almonds. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.