Coconut macaroonswith jam
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- Serves: 30 persons
- 3fresh egg whites
- 1 pinchsalt
- 100 gsugar
- 200 gcoconut flakes
- 150 graspberry jelly
Step 2Beat 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.
Step 3To shape
Step 4Using 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.
Step 5To fill
Step 6Using a teaspoon, fill the holes with the jam.
Step 7To bake
Step 8Approx. 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.