Chelsea

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Vanilla Coconut Macaroons

By Chelsea Sugar
Vanilla Coconut Macaroons
36 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 35 mins
  • Serves
    36
Ingredients

    3 x 50g eggs (at room temperature)
    ¾ cup Chelsea LoGiCane Low GI Sugar
    1 tsp vanilla essence
    1 cup desiccated coconut

Method

    Preheat oven to 160°C (fan-forced). Line two baking trays with baking paper.
    Spread the coconut out over one of the trays. Bake for 5-6 mins, stirring once, until coconut is toasted. Set aside to cool.
    Using electric beaters whisk the egg whites in a medium bowl until firm peaks form. Add the Chelsea LoGiCane Low GI Sugar a tablespoon at a time, beating well between each addition, until thick and glossy.
    Stir the coconut into the meringue mixture. Spoon teaspoonfuls of the mixture onto the lined trays about 3 cm apart.
    Bake for 35-40 minutes or until crisp. Set aside on the trays for 10 minutes before transferring to a wire rack to cool completely.
    Keep in an airtight container for up to 1 week.

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Reviews

Average Rating
42
(2 reviews)


Fails to mention separating the eggs, what to do with yolks.

I made these and was just wowed by how yum they were. They tasted beautiful and the texture was amazing, thank you so much Chelsea sugar!

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