Yummy yummy coconut macroons.

[Nilapapaa]

Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing.As long as you have some shredded coconut in your pantry and a few eggs in the fridge, a batch of sweet macaroons can be yours in less than half an hour.Wanna give a try. Then here's the recipe.

INGREDIENTS​

• 3 cups
  sweetened, shredded coconut
• 4
  large egg whites
• 1/2 cup
  granulated sugar
• 1 teaspoon
  vanilla or almond extract
• 1/4 teaspoon
  salt

INSTRUCTIONS

1. Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
   Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
   Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
   Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
   Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
   Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
   Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
   Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
   
   AND THERE U GO.. MOUTH WATERING CRUNCHY AND CHEWY MACROONS READY TO SERVE
   
   

 

[Argus]

Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing.As long as you have some shredded coconut in your pantry and a few eggs in the fridge, a batch of sweet macaroons can be yours in less than half an hour.Wanna give a try. Then here's the recipe.

INGREDIENTS​

• 3 cups
  sweetened, shredded coconut
• 4
  large egg whites
• 1/2 cup
  granulated sugar
• 1 teaspoon
  vanilla or almond extract
• 1/4 teaspoon
  salt

INSTRUCTIONS

1. Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
   Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
   Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
   Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
   Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
   Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
   Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
   Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Place the egg whites, sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
   
   AND THERE U GO.. MOUTH WATERING CRUNCHY AND CHEWY MACROONS READY TO SERVE
   

Hey தங்கம் ❤ur அண்ணா க்கு romba பிடிச்சதே இது ❤macroons yummy அண்ணாக்கு nee than செஞ்சு தருவியாம் ❤செல்ல தங்கம் தங்கம் என் தங்கம் ❤ nipaaaaaaaa

 

[Nilapapaa]

Hey தங்கம் ❤ur அண்ணா க்கு romba பிடிச்சதே இது ❤macroons yummy அண்ணாக்கு nee than செஞ்சு தருவியாம் ❤செல்ல தங்கம் தங்கம் என் தங்கம் ❤ nipaaaaaaaa

Anna thanks vanga anna senju tharen

 

[Argus]

Anna thanks vanga anna senju tharen

ஐ Sure, with lots of love and பெரிய well of பாசம்... Da தங்கம் ❤ அண்ணா, கண்டிப்பா வருவேன்