How to make Coconut Macaroon - #NorthAfrican #Dessert #viral #fyp #glutenfree #moroccansweets

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream adds richness while reducing sugar content.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes reduce sugar while maintaining texture.

Wipe all tools with vinegar to ensure no trace of fat or protein is left behind.

Separate the egg whites from 4 large eggs into a bowl.

Transfer the egg whites into a mixer bowl and add 1 cup of sugar.

In a medium saucepan, bring about 1 inch of water to a boil.

Lower the heat and place the bowl over the steaming pot, ensuring the water doesn't touch the bottom of the bowl.

Mix constantly until the sugar dissolves completely, about 2-3 minutes, or until it reaches a temperature between 120°F to 130°F.

Remove from heat and use a whisk attachment to beat the egg whites on high speed for about 7-8 minutes until they double in volume and form stiff peaks.

Add the finely ground unsweetened coconut flakes to the meringue and fold gently until combined.

Transfer the coconut meringue into a piping bag with a large star tip and pipe rosettes onto a baking tray lined with silicone mat or parchment paper.

Decorate the meringues with colorful sprinkles and cut candy cherries.

Bake at 300°F for 15-20 minutes until slightly golden, but not brown.

Let them cool completely before lifting from the tray.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens