Coconut macaroons - a delicious way to use up egg whites

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 Today I'd like to show you a simple yet delicious way to use up leftover egg whites - coconut macaroons that call for only a few extra ingredients.


Of course, the macaroons are strongly coconut in flavour; their crunchy outer shell hides soft, creamy centre. The recipe is easily adjusted for the exact amount of egg whites you have, and I'm sure it will satisfy any coconut lover! 

You'll find the list of ingredients, method and approximate nutritional value below.



Ingredients

  • 6 egg whites
  • Pinch of salt
  • 150 g (~ ¾ cup) white sugar
  • Almond extract
  • 450 g (~ 5 cups) desiccated coconut

Method

  1. Pour 6 large egg whites into a bowl. Add a pinch of salt and beat them with a mixer until light and fluffy. Start at low speed and bring it up as the whites foam up. Don't overmix.
  2. When the egg whites are fluffy, but not stiff, start adding sugar. Add it in batches, mixing it in every time before adding the next part.
  3. Once you used up all the sugar, mix in a bit of almond extract.
  4. Add desiccated coconut in two or three batches, folding it in carefully with a silicone spatula. Ready batter should be thick, and plastic enough to form the macaroons with hands. It will be rather sticky, too!
  5. Form the macaroons with a tablespoon, hands or ice cream scoop. Place them on a baking tray lined with baking paper, leaving some space in between.
  6. Bake the macaroons in a conventional oven preheated to 180 deg C, for 15-20 minutes, until golden.
  7. Take the macaroons out of the oven and set aside to cool still on the tray. They will be rather soft straight out of the oven, so it's good to give them some time to firm up.
  8. Enjoy! 

Approximate nutritional value

100 g

  • 503 kcal
  • Carbs: 24 g 
  • Fat: 40 g
  • Protein: 7 g
  • Fibre: 10 g

1 macaroon (assuming 30 macaroons)

  • 126 kcal
  • Carbs: 6 g 
  • Fat: 10 g
  • Protein: 2 g
  • Fibre: 2 g

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