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Before you jump to Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
We all know that consuming healthy meals can help us really feel better within our bodies. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy types contributes to a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Choosing healthier food choices can be challenging when it’s snack time. You can spend several hours at the supermarket searching for the perfect snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.
Just about the most popular snack foods is yogurt. In fact, many individuals will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a snack, however, yogurt is one of the very best things you are able to reach for. Along with calcium, it really is a good supply of necessary protein and vitamin B. Yogurt is frequently eaten to help preserve the digestive system considering that it is so easily digestible by many people. Try adding some nutritious nuts to unsweetened yogurt for a healthy snack idea. This minimizes your sugar intake without minimizing the taste of your snack.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to coconut macaroons recipe. To cook coconut macaroons you need 5 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Coconut Macaroons:
- Provide 150 g coconut flakes
- Use 1/2 cup sugar
- Get 5 medium egg white
- Get 2 tsp vanilla essence
- Prepare 1/4 tsp salt
Steps to make Coconut Macaroons:
- Coconut flakes
- Combine all of the ingredients in a large heatproof mixing bowl - - Set the bowl directly in a wide skillet of barely simmering water. Stir the mixture with a spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, about 5 to 7 minutes. - - Set the batter aside for 30 minutes to let the flavours to meld.
- Using 2 tablespoons of batter, make heaps of mixture 2 inches apart on the lined cookie sheet. - Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pan from front to back halfway through the baking time to ensure even baking. - Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold colour, with deeper brown edges.
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