Coconut macaroons: A classic treat making a delicious comeback

These cookies will delight all coconut flavour enthusiasts. They are aromatic, fragrant, perfectly moist on the inside, and crispy on the outside. Have some shredded coconut at home? Preparing this dessert is very simple.

The array of coconut products continues to grow. You can easily find coconut milk, water, or flour. However, the product that has been familiar in our kitchens for the longest time is shredded coconut. The popularity of these cookies is linked to those times when they were considered exotic. Some attribute the recipe to the French, but more sources point to Italy.

Shredded coconut is made from the dried pulp of mature coconuts, which is the white and fleshy mass found under the hard shell of the nut. It should be snow-white, without yellow or brown spots, and stored in a dry place at room temperature. It's best to transfer it from the bag to a jar to retain its flavour much longer. However, it's better to immediately think of how to use it. Coconut macaroons are a very good idea.

Coconut macaroons are classic cookies that have enjoyed unwavering popularity for years. Traditional recipes primarily rely on egg whites and shredded coconut. The key to crispiness is baking at a moderate temperature. After about 15 minutes, you can enjoy delicious cookies, and the whole kitchen will be filled with a wonderful coconut aroma.

Ingredients:

• 4 eggs,
• 1 cup of fine baking sugar,
• 1 package of vanilla sugar, optionally,
• 4 cups of shredded coconut,
• a pinch of salt.

Preparation Method:

1. Beat the egg whites stiff with a pinch of salt.
2. Towards the end of whipping, gradually start adding the sugar, spoon by spoon. A thick mixture should form, similar to preparing meringue.
3. Add the yolks to the mixture, and continue whipping.
4. Finally, add the shredded coconut, and mix well.
5. Line a baking sheet with parchment paper and spoon the coconut mixture onto it to form cookies.
6. Bake them for 15 minutes at 170 degrees Celsius.