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Before you jump to Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons for this. Poor diet is a leading factor in health conditions such as heart disease and high blood pressure which can place a drain on the economy. While we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets call for much work and will significantly alter the way they live and eat. Contrary to that information, people can modify their eating habits for the better by making a few simple changes.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food because you probably choose many items out of habit. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. A great healthy option can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy each day. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it’s not at all hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to coconut macaroons recipe. You can have coconut macaroons using 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Coconut Macaroons:
- Take coconut sweetened , shredded (Preferably toasted)
- Get egg whites large
- Get sugar
- Provide vanilla
- Prepare almond extract (Optional)
- Use salt
- Provide Almonds (Optional)
- You need Raisins (Optional)
Steps to make Coconut Macaroons:
- Place the oven rack in the bottom third of the oven and preheat to 350°F.
- Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons.
- Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.
- Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want.
- Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven.
- Bake the macaroons for 15-20 minutes until golden,
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
- Once baked, drizzle with some chocolate.
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