coconut macaroon

作者： Bonkers

compared a bunch on xiachufang, similar portion * we liked the 17.5 g flour/yolk version better; try to adjust from there next time - butter could be reduced to 15 g / yolk, but needs to be whipped more fluffy at the first step - butter could be substituted by coconut oil - 17.5 g powdered sugar could be substituted with 10 g sugar - if don't have milk powder, no need to add additional powder for substitution

用料

• butter, softened 25 g
• egg yolk 1
• milk 10 g
• coconut, shredded 53 g
• milk powder (optional) 7 g cream cheese
• cake flour 17.5 g --> 50 g
• powdered sugar 17 g

coconut macaroon的做法步骤

步骤 1

soften butter

步骤 2

whip butter and sugar till fluffy

步骤 3

add yolk and whip

步骤 4

add milk and mix

步骤 5

add coconut, cake flour, and milk powder

展开全部

步骤 6

步骤 6

leave in fridge for 1 hour or very quickly in fridge

步骤 7

shape into small balls (~ 1cm) -- I used a full 1tsp scoop, then roll for each ball optional: roll in coconut flakes

步骤 8

bake at 338F for 18 - 20 mins - used 15 mins when used 18 g of flour with sprinkle of corn starch - used 18 mins when using 50g corn starch as flour * last couple minutes need to be by the oven and watch so it doesn't burn!

步骤 9

example of more cornstarch version

菜谱创建时间：2022-03-20 02:33:43