Coconut macaroonswith jam
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|3||fresh egg whites|
|200 g||coconut flakes|
|150 g||raspberry jelly|
- Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the dessicated coconut into the egg whites using a rubber spatula.
- To shape
- Using 2 teaspoons, divide the mixture into walnut-sized mounds on a tray lined with baking paper. Using a wet index finger, make a small depression in the middle of the macaroons. Leave the macaroons to dry at room temperature for approx. 3 hrs.
- To fill
- Using a teaspoon, fill the holes with the jam.
- To bake
- Approx. 10 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
- 30 persons