Coconut Macaroons

Name: Coconut Macaroons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 2 cup flaked coconut; 1.5 cup sugar; 3 egg whites; 2 tsp flour; 1 pinch baking powder; 1 pinch salt; 0.25 tsp alcohol-free vanilla extract; 0.5 tsp pink food coloring

Flaked coconut and egg whites baked in the oven for a Pakistani dessert.

50 min · Serves 8 · Easy

Ingredients

470 mlflaked coconut
350 mlsugar, grounded
3 egg whites
2 tspflour
1 pinchbaking powder
1 pinchsalt
0.25 tspalcohol-free vanilla extract
0.5 tsppink food coloring, or enough to give desired color; or 1/2 teaspoon red food coloring (or enough to give desired color)

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: easy

1
Beat egg whites in a mixing bowl until they are stiff but not dry. Mix salt and flour in egg whites.
2
Fill a large pot or another bowl(bigger than mixing bowl)with hot water. Immerse the mixing bowl in the hot water while mixing the sugar in.(Remove hot water after mixing sugar).
3
Fold in vanilla, food color and coconut.(if batter is not stiff add some more coconut). Put the batter in frezeer for 10min.
10 min
4
Use small cookie scoop drop onto greased tray and with your fingers shape the top like a cone.
5
Bake in a preheated oven at 350 for about 30-45 min or until the top of the macaroons start turing light golden in color.
45 min