Easy Coconut Macaroons - Indokarida
Crisp edges & a soft chewy texture on the inside. These super easy Coconut Macaroons taste sooo good!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 60 grams / 2.1 oz sugar
- 1/2 teaspoon vanilla extract
- 110 grams / 3.8 oz desiccated coconut
- 2 tablespoons cornstarch
- 2 tablespoons butter (melted)
- a pinch of salt
- 16 glace cherries
Instructions
- 1
In a small bowl mix together, the coconut, cornstarch, and pinch of salt. Set aside.
- 2
Create a Ben Marie. Half fill a small saucepan with water and bring to a simmer over medium heat. Make sure the temperature reads 97°C 206.6°F on an instant-read thermometer. We don't want the water to boil, just simmer.
- 3
In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.
- 4
Remove from heat, and pour into the flour mixture. Add the melted butter and stir well. Let the mixture stand for 15 minutes.
- 5
Preheat oven to 170°C / 338°F.
- 6
Cover your ovens tray or sheet pan with a piece of parchment paper. Using a small teaspoon, place spoonfuls of the mixture in order to create round-like cookies.
- 7
Place the glace cherries in the center of each and bake for approximately 15 minutes, or until nice and golden on top.
- 8
Transfer cookies on a cooling rack to cool.
- 9
Store in an airtight container for 2-3 days or in the freezer for up to a month.