Thai Coconut And Cocoa Macaroons Recipes

THAI COCONUT AND COCOA MACAROONS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
• Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

COCOA COCONUT MACAROONS RECIPE

Steps:

• Heat the oven to 400 dehrees F. Line a baking sheet with parchment.
• Pulse the coconut in a food processor for 30 seconds, until coarsely ground. (Skip this if shaping the macaroons by hand instead of piping.)
• In a saucepan off the heat, whisk the egg whites, sugar, cocoa, and applesauce together. Stir in the coconut.
• Place the pan over medium heat and cook, stirring constantly until the mixture is pasty and hot to the touch.
• Remove the pan from the heat and scoop the macaroon batter into a piping bag fitted with a large star tip. Pipe mounds onto a parchment-lined baking sheet roughly the size of walnuts in their shells.
• To shape by hand without piping, use a cookie scoop or a large soup spoon to portion out the batter.
• Sprinkle the tops with flaky sea salt and bake for about 12 minutes until they feel dry to the touch and yield slightly to gentle pressure (they will still look glossy).
• Remove from the oven and cool on the sheet pan on a rack. Once cool, gently lift each macaroon off the sheet pan.

THAI COCONUT AND COCOA MACAROONS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
• Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

THAI COCONUT AND COCOA MACAROONS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
• Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.