Coconut macaroons
Coconut and egg white. Crisp outside, soft inside.
- Program
- Bake
- Temperature
- 150 °C
- Time
- 10–12 min
10 pcs · Do not flip
Recipe
Servings
16 servings
(1 serving = 1 macaroon)
16
Allergens
Flagged from the ingredients in this recipe.
- Egg
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Ingredients
Amounts follow the servings above.
- Egg white3 pcs
- Sugar2.5 dl
- Desiccated coconut200 g
- Vanilla sugar1 tsp
Method
Step by step.
- 1Whisk egg whites and sugar to stivt, blankt skum. Fold in desiccated coconut and vanilla sugar with spatula.
- 2Sett toper on baking paper with to skjeer.
- 3Set the air fryer to Bake and preheat 2 min. Bake at 150 °C for 10–12 min until golden tupper. Innmaten should be soft.
Flavour and filling
Classic
- Coconut
- Egg white
- Sugar
- Vanilla
Chocolate base
- Coconut
- Dark chocolate
Timer · Bake · 10 min at 150 °C
10:00
Start once the basket is in.
Along the way
- The tope should bli golden. Dip the base i smeltet sjokolade after cooling.