Coconuts with pineapples

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 175 degrees and coated a baking tin with baking paper.

2. 02

   STEP 2

   Done

   Mix all ingredients well in a large bowl.

3. 03

   STEP 3

   Done

   Create with 2 spoons or with your hands heaps of the batter and place it next to each other on the baking paper with a little space in between. This was my way and so I got pretty big coconut macrons. You can also use an ice scoop and make smaller heaps.

4. 04

   STEP 4

   Done

   Slide the baking tin into the oven and bake it 15 - 20 minutes golden brown and cooked. Note: smaller coconut macrons need less time. My advice is to 10 minutes to keep an eye on the oven. If the top is beautifully golden brown, remove them directly from the oven.

5. 05

   STEP 5

   Done

   Let the coconut macrons cool. This makes them crisp on the outside, but they will still be a bit sticky inside.

6. 06

   STEP 6

   Done

   Variation tip 1: replace condensed milk with 3 Proteins that beat you to stiff spikes and add into parts 150 grams of sugar. Mix this with 250 gr grated coconut and possibly pineapple.

7. 07

   STEP 7

   Done

   Variation tip 2: When the coconut macrons are cooling, you can drop them with melted chocolate. This will also be hard and tastes delicious in combination with the coconut and pineapple.

8. 08

   STEP 8

   Done

   The coconut macrons can be stored in an airtight box for a few days. But they're the best right after cooling off, so they didn't last very long. Enjoy!

9. 09

   STEP 9

   Done

   Recipe & photography: Francesca