Coconut Macaroon Recipe
About Coconut Macaroon Recipe:
Legend has it that macarons originated in an Italian monastery from the 8th-9th century. The earliest record of macaroons was at a local convent in Commercy in France in 791. Another story goes that the macaroon reached France in 1533 with the pastry chefs of Catherine de Medici, who was King Henry II’s wife. Food historians believe that the macaroon belongs to Italy, and came to France with sailors where patissier techniques modified it. The word ‘macaroon’ has been derived from the Italian word ‘ammaccare’, which means to crush. This refers to the almond paste which is meant to be its main ingredient. Arab invaders introduced almonds to Venice by Arab invaders in the 7th century. Later, egg whites and sugar were added to create macaroons. By the late 19th century, almond was substituted with coconut in North America because the almond version was brittle and didn’t travel well.
- 8 Ingredients
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Coconut Macaroon Recipe
Steps To Prepare
Mix the desiccated coconut, sugar, egg white and almond butter in a bowl.
Preheat the oven at 210 degrees.
Double boil the mixture until the temperature reaches to 55-60 degree celsius.
Now place the mixture on baking wafers or on parchment papers.
Bake the cookies in the oven for at least 12 minutes.
Meanwhile, in a pot of water, place a bowl of chocolate to melt the chocolate.
Allow it to cool and then enjoy the cookies by dipping them into the chocolate.
One can also use white chocolate and a drop of food colouring like red or pink.