Chewy Coconut Macaroons

Name: Chewy Coconut Macaroons
Prep time: 15 min
Cook time: 22 min
Total time: 42 min
Cuisine: Universal
Ingredients: 20.0 g Egg yolks; 190 g Sugar; 120 g Egg whites; 60.0 g Sugar; 2.0 g Lemon zest; 14.7 g Corn flour; 200 g Desiccated coconut; 2.8 g Ground cardamom; 2.3 g Cinnamon; Powdered sugar; Corn flour

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Lightly crisp on the outside and chewy in the middle, these macaroons have a delicious coconut flavor enhanced with cardamom and cinnamon for a spicy twist on the classic.

Category: Cookies

Source: myfoodbook.com.au

Equipment

	Mixing bowl
	Baking tray

Ingredients

	Egg yolk
	Sugar
	Egg whites
	Sugar
	Lemon zest
	Cornflour
	Shredded coconut
	Ground cardamom
	Cinnamon
	Icing sugar
	Cornflour

Instructions

Preheat the oven to 150°C (130°C for fan forced). Line a baking tray with baking paper and dust with cornflour.

Beat the egg yolk with the first quantity of sugar for 3 minutes or until thick and creamy. In a separate bowl beat the egg whites and remaining sugar until very thick and glossy. Gently fold in the egg yolk mixture, lemon zest, cornflour and coconut to the meringue. Do not over mix.

Spoon small flattened tablespoon amounts of mixture onto the prepared trays, allowing for the biscuits to spread slightly. Sprinkle with the spices.

Bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake). Let cool for 5 minutes on trays before transferring to a cooling rack. Dust with icing sugar.