Description
Thumbprint Coconut Macaroons filled with jam.
Ingredients
Scale
- 2 egg whites
- 1/2 cup sugar
- 2 cups desiccated coconut
- Jam (apricot, strawberry, raspberry, or mixed berry)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a clean mixing bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar while continuing to beat until the mixture becomes glossy and slightly thickened.
- Gently fold in the desiccated coconut until evenly combined.
- Scoop tablespoon-sized portions of the mixture onto the prepared baking tray, spacing them slightly apart.
- Using your thumb or the back of a small spoon, gently press an indentation into the center of each macaroon.
- Fill each indentation with a small spoonful of jam.
- Bake for 12–15 minutes, or until the macaroons are lightly golden around the edges.
- Remove from the oven and allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 macaroon
- Calories: 85
- Sugar: 5g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg