Coconut Macarons with Nuts
Coconut macarons with nuts is a recipe featuring fresh ingredients from the cookies category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lemon (unprocessed)
- 4 egg whites
- a pinch of salt
- 250 g sugar
- 50 g ground almonds (ground, drained)
- 200 g shredded coconut
- 200 g dark chocolate couverture
Instructions
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1.
Wash the lemon hot, finely grate the zest and squeeze out the juice. Beat the egg whites with salt until stiff, then gradually add the sugar while continuing to beat. Add 2 tablespoons of lemon juice and zest, beating until the mixture is white, glossy, and firm (about 10-15 minutes).
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2.
Fold in the almonds and three‑quarters of the shredded coconut, then fill a piping bag fitted with a large round tip. Pipe roughly 3–4 cm dots onto a baking sheet lined with parchment paper, sprinkle with the remaining coconut. Bake in a preheated oven at 150 °C for about 15 minutes, then reduce the temperature to 50 °C and bake for an additional 60 minutes before cooling.
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3.
Melt the dark chocolate couverture over a hot, non‑boiling water bath. Dip the macarons into the melted chocolate from below, then let them dry on parchment or butter paper. When tightly sealed, they stay good for about 3–4 weeks.
