Peach Coconut Macaroons
These peach coconut macaroons are a slight twist on regular macaroons with the addition of fresh peach puree. A perfect dessert for entertaining.
Servings 30 cookies
- 400 grams Dried Coconut Flakes
- 370 grams Condensed Milk
- 2 tbsp Peach Puree freshly made if possible
- 4 large Egg Whites
- 1 pinch Salt
Preheat your oven to 170 Celsius.
In a large bowl mix together the coconut, peach puree, and condensed milk.
In another bowl beat the egg whites and salt until soft peaks. Fold the meringue into the coconut/peach mix.
Use two tablespoons to form the "dough" into two-bite cookies and place them on a parchment lined baking tray. You can also use a silicone mat.
Place in the oven and bake for 30 minutes in a regular oven or 22-25 minutes in a convection oven. Or just pull them out when the top begins to get reddish brown.
Let rest for a few minutes on the tray and then move them to a serving platter.
Sodium: 29mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 36IU | Sugar: 8g | Fiber: 2g | Potassium: 127mg | Cholesterol: 4mg | Calories: 130kcal | Saturated Fat: 8g | Fat: 10g | Protein: 2g | Carbohydrates: 10g | Iron: 1mg