Rose Coconut Macaroons
Rose Coconut Macaroons are flavored with rose and cardamom giving it a slightly Indian twist to the classic coconut macaroon.
Diet Vegetarian, Gluten-free
Servings: 12 macaroons
Equipment
Ingredients
- 2 egg whites
- 3 tablespoon sugar
- 2 tablespoon coconut flour
- pinch of salt
- pinch of cardamom
- ⅛ teaspoon rose extract or 1 teaspoon rose water (you may need more)
- ¼ teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat the oven to 325 degrees and grease a cookie baking tray.
- In a large bowl, add the egg whites.
- Using an electric mixer, blend the egg whites until stiff peaks form.
- Slowly add sugar a little bit at a time and keep beating the egg whites.
- Add coconut flour, salt, a pinch of cardamom, rose extract, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
- This is what you should have.
- Add the sweetened shredded coconut.
- Fold the coconut into the batter.
- Use a tablespoon to measure the macaroons.
- Drop mounds of the mixture onto the baking tray.
- Bake for 25 minutes, start checking at 20 minutes as oven temperatures may vary. Enjoy warm.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 40mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!