No, it’s not macaron. AND macarOOn really, another type of sweet. For those who want the other, there’s Chocolate Macaron here.
I had seen this recipe so many times and wanted to try it, but it got messed up here and there and I ended up not making it. Until then. The foreign name is Coconut Macaroon.
As everyone already knows, we like to change things a little…
So, in the Pratofundian version we have: burnt coconut and we use the whole egg. In traditional recipes, only white coconut and egg whites are used. However, as I didn’t want to waste the egg yolks, I chose to use them too. This way, we use fewer eggs and don’t lose anything! Good thing, right?
If you like coconut, this super simple sweet will steal your heart. Well, he stole mine. 😉 And to make it even cuter, make the smaller size of 10g… it yields more and dilutes the culpa.
Queimado Coconut Macaroon
Makes: 10 – 20 units, depending on size
- 150 g grated coconut (dry; unsweetened)
- 100 g flaked coconut (dry; burnt; sweetened)
- 150 g crystal Sugar
- 2 eggs
- 5 mL vanilla extract (or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC, grease a baking tray or use a silicone baking mat
- In a bowl, combine all the dry ingredients, mix well.
- Add one egg at a time and mix well. Depending on the moisture of the coconut used, you may not need to use the entire second egg.
- Add vanilla extract, if desired.
- Make balls of 20 or 10g, press well. The dough is moist and crumbly.
- Bake at 180ºC. If they are 20g for 20 minutes, 10g for 15 minutes. Or until they are golden. Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack and let cool. Store in a tightly closed container for up to 4 days.
