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23 lines
881 B
Markdown
23 lines
881 B
Markdown
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# Coconut Meringue Macaroons
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#dessert
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## Ingredients
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Measure | Unit | Weight | Ingredient
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--------|------|--------|-----------
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1 1/4 | c | 250g | Sugar
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3/4 | c | 180g | Water
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3 | | 102g | Egg Whites
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3 | c | 227g | Coconut
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## Instructions
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1. Toast coconut by spreading evenly on a sheet and baking at 325. Check/stir every 2-3 minutes until lightly browned.
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2. Combine sugar and water in saucepan over medium heat. Stir until clear. Bring to a boil and watch on candy thermometer for soft ball.
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3. While sugar cooks, place egg whites in stand mixer. Time so they reach medium peaks when sugar mixture hits soft ball.
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4. When sugar ready, put mixer on medium-low and slowly add to egg whites. Once incorporated, mix on high until back at room temperature. Fold in toasted coconut and scoop onto sheet.
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5. Bake 12 minutes at 325
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