Coconut Macaroon Recipe
Coconut macaroons shaped like little eggs and filled with a passion fruit "yolk".
cookies
Ingredients
- 3 egg whites
- 3 ounces granulated sugar (⅓ cup)
- 1/8 teaspoon table salt
- 1 teaspoon vanilla extract
- 14 ounces sweetened coconut flakes
- 3/4 cup passion fruit curd tinted with egg yellow coloring
Instructions
- Preheat the oven to 350 °F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- Whisk 3 egg whites until soft peaks form, slowly add 3 ounces granulated sugar and whip to full peak. Add 1/8 teaspoon table salt and 1 teaspoon vanilla extract to the egg whites. Fold 14 ounces sweetened coconut flakes into the egg whites, making sure to break up any clumps.
- Scoop the dough into egg size portions using a small cookie scoop or soup spoon. Gently form the cookie into an egg shape. Don't compact the dough too much. Moisten your hands with a little water if the dough is sticking.
- Place the cookies on the prepared baking sheet. Bake for 10 minutes and then slide a second pan under the cookies to keep the bottoms from over-browning. Bake another 10 minutes until lightly golden brown and the cookies bounce back when you squeeze gently. Transfer the parchment with the cookies to a cooling rack.
- Use a wooden skewer to poke a hole on one end of a cookie. Gently wiggle the skewer to open up a cavity in the cookie, being careful not to crack the cookie. Fill a pastry bag fitted with a small round tip (Bismark tip is the best) with 3/4 cup passion fruit curd tinted with egg yellow coloring. Fill each cookie.
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Equipment
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Notes
If the cookies puff and crack a bit while baking just use your fingers to gently close the cracks while the cookies are still warm.
You can use lemon or orange curd with food coloring for the "yolk" instead of passion fruit.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!