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