Coconut Macroons

About Coconut Macroons

Ingredients

• Castor sugar 1 cup
• Desiccated coconut powder 2 cups
• Egg whites 1 cup

How to Make Coconut Macroons (Stepwise Photos)

Method

1. Take sugar, egg white and coconut powder in a bowl and mix well. Transfer into a non-stick pan and cook on a low heat, stirring continuously, till the sugar melts. Take the pan off the heat and cool.
2. Preheat oven to 180º C. Line a baking tray with butter paper.
3. Put the mixture into a piping bag fitted with a star nozzle. Pipe small round cookies on the baking tray.
4. Keep the tray in the preheated oven and bake for 15- 20 minutes.
5. Take the tray out and let it cool down to room temperature. Arrange on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps