Thai coconut and cocoa macaroons

    (12)
    40 mins

    Thai cookies always have something unusual going on with them. These macaroon style cookies mix coconut, cocoa and lime juice to create an interesting snack.

    Wiley

    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Ingredients
    Serves: 8 

    • 2 large egg whites
    • 100g granulated sugar
    • 1/8 teaspoon salt
    • 1 teaspoon lime juice
    • 200g dry grated coconut, toasted
    • 1 tablespoon cocoa powder

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat your oven to 150 degrees Celsius.
    2. Beat the egg whites until frothy. Gradually add the sugar while beating the egg whites until stiff.
    3. Mix in the salt and lime juice and beat until stiff peaks are formed. Gently fold in the coconut and cocoa powder.
    4. Place 1 tablespoon dollops of the batter on a greased baking tray and bake for about 20 minutes or until the cookies are golden brown.
    5. Cool the cookies and serve. Store remaining cookies in an airtight container.

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    Reviews and ratings
    Global ratings:
    (12)

    Reviews in English (10)

    by
    10

    I was so happy to find a recipe for macaroons that didn't use sweetened condensed milk. It was a little too sweet for my family, but it had a good texture and it was easy to make. I also had to lengthen the baking time to about 30 minutes.  -  10 Jan 2011  (Review from Allrecipes US | Canada)

    by
    9

    Honestly, this was my first macaroon recipe I've ever tried. I liked it! I doubled the recipe and followed exactly. The cookies were light and fluffy, yet chewy at the same time. We are big coconut lovers so this was great!  -  26 Mar 2010  (Review from Allrecipes US | Canada)

    by
    8

    Very nice light cookie to have with tea. They turned out more of a meringue then a macaroon cookie. I would recommend using parchment paper to line the cookie sheet if your pan is not non stick. I had to cook the cookies 10 minutes longer due to high humidity. I will make them again.  -  20 Sep 2010  (Review from Allrecipes US | Canada)

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