Sweets and drinksBaked GoodsEurope and North America35 minutes, 10 minutes of preparation and 25 minutes baking
These coconut macaroons come out browned at the edges, moist and chewy inside and packed with fresh coconut. The hard part is judging how sticky the mixture should be before shaping.
The grated coconut cooks over a water bath with the egg whites and the blend, stirred constantly for about 5 minutes until the mixture holds together. The flour and vanilla are folded in only once the bowl is off the heat.
This batch weighs about 677g, at roughly 214 calories per 100g.
Method
Heat the oven to 170 degrees C and line a tray with baking paper.
Mix 20g flour with 1 tablespoon of kOBE Monk Fruit Blend taken from the 108g and set it aside.
Put the remaining kOBE Monk Fruit Blend, 350g grated coconut and 6 egg whites in another bowl, set it over a pan of simmering water and stir constantly for about 5 minutes, until the mixture holds together.
Take the bowl off the heat, mix in the flour mixture, add 1/4 teaspoon vanilla and stir it through.
Using a spoon or your hands, portion the mixture onto the tray, leaving about 2cm between each one.
Bake for 20 to 25 minutes, until the coconut strands turn golden brown.
Cool the macaroons and store them in an airtight container.
Tips
This recipe puts leftover egg whites to use after baking anything that calls only for yolks.
The macaroons hold a lot of moisture, so they go in the fridge rather than sitting out, and they keep for several days.
Cook the mixture over the water bath until it holds together in a mass, because a loose one spreads flat on the tray.
Constant stirring over the water bath keeps the mixture even, since a pause leaves clumps of coconut.
They go very well with hot tea.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.