Coconut macaroons


Fine coconut macaroons, lightly browned to a fine crispness. A dream in white!


For the dough:
70 g Mix C - Mix Pâtisserie
50 g Paniermehl - Breadcrumbs
5 egg whites
200 g sugar
200 g coconut flakes
1 pinch/es of salt


  • Preheat the oven to 140°C (top and bottom heat setting) and line a baking tray with a sheet of baking paper.
  • Beat the egg white with salt until it forms stiff peaks. Now fold in the remaining ingredients.
  • Using two coffee spoons or an icing bag, place little blobs of batter on the baking tray.
  • Bake in the oven for approx. 20 minutes.
  • The biscuits should not brown in the oven. They are done as soon as they can be easily removed from the baking paper.
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