Coconut and Strawberry Macaroons – a detailed recipe cooking. 
Photo of the dish: кулинарныйwriter Nick Malgieri Time: 30 min. Difficulty: easy Quantity: 40 cookies Recipes use volumetric containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. sweet coconut flakes
- 1/4 Art. chopped strawberries
- 2 eggs of category CO
- A pinch of salt
- 2/3 Art. Sahara
- 1 tsp vanilla extract
- Equipment: 2 covered with parchment paper or foil baking sheet or roll form
Recipes with similar ingredients: coconut, strawberries, vanilla extract, eggs
Recipe preparation:
- Place the grills in the upper and lower third of the oven and preheat it to 180 ° C. In the bowl of the food processor, setting a nozzle knife, beat in the “pulse” mode coconut flakes 6-8 times with in 1 second intervals You have to chop, not grind her. In a medium-sized bowl, beat the eggs with salt until they are mixed up. Slowly add whisking sugar, then add vanilla. Stir in the strawberries and coconut.
- Spread on a teaspoon with the top of the dough on prepared baking sheets. The distance between the cookies should be approximately 5 cm. Bake for 12-15 minutes until the macaroons are saturated golden in color but still soft inside. Slide parchment from a form on a lattice. Store cooled macaroons between sheets of parchment or wax paper in a metal can or plastic container with a tight fit lid.
