106 60 минут 8 порции
When I made these biscuits or cakes (more like second), clearly do not understand: they like it or not, when I tried them the next day, after admiring review of children and issues, "And not those coconut things?" I realized that this recipe I will repeat. For children, for food, gift and of course for yourself!!! How nice to eat them with tea or coffee without sugar! Lindsay, the girl who shared this recipe, and is probably the author. I'm grateful to her anyway!
Ingredients for Lemon-coconut macarons
- Coconut shavings - 200 g
- Condensed milk - 200 g
- Lemon peel - 1 tbsp
- Lemon juice - 1.5 tbsp
- Egg white - 1 piece
- Salt - 1 depot.
- White chocolate - 200 g
Step by step instruction of cooking Lemon-coconut macarons
Mix coconut, condensed milk, lemon zest and lemon juice.
The author recommends more vanilla extract to add. I simply do not have.
In another bowl beat the whites with a pinch of salt to firm peaks.
Thoroughly mix both masses.
Preheat the oven to 160 degrees (I had 180).
With a spoon (I adapted spoon for ice cream) "turrets" or "slides" on a baking sheet.
Bake until lightly Golden (about 25-30 minutes)
Ready cookies to cool. And yet cools cookies, cake, in a water bath melt the white chocolate. And dipping cookies bottom side, to cover it with chocolate. To expand for freezing.
Chocolate to pour in a bag or pastry bag and decorate the top with chocolate stripes.