Coconut macaroni

  • Desserts
1 portion
30 minutes
3 ingredient
3 egg whites
coconut 2.5 cups, unsweetened

Coconut macaroons are appetizingly golden, slightly crispy on the outside and sweet, soft on the inside. They are incredibly easy to cook and you can quickly bake them even after a hard day’s work.


  1. Preheat the oven to 160 ° C and cover the pan with parchment paper.
  2. In a large bowl, beat egg whites and powdered sugar until foamy.
  3. Add the chopped coconut and mix gently with a spatula. From the resulting mass, try to form a ball by rolling it in your palms and squeezing a little. If the mass is too dry and not sticky, add another egg white. If the mass is too wet, add a little more coconut.
  4. Using an ice cream spoon or a measuring spoon, place the cookies on parchment paper. You can roll the balls with your hands.
  5. Bake for 20 minutes. Open the oven and place the pan on top. Bake for another 2-3 minutes until the top of the macaroni is golden.
  6. Cool for 10 minutes before serving.
  7. Store cookies in an airtight container for up to 4 days.

Bon appetit!

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