Thai Coconut and Cocoa Macaroons8 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 hr
“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.” - by wiley
Original recipe yields 16 macaroons
- Preheat an oven to 300 degrees F (150 degrees C).
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
- Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
Amount Per Serving (8 total)
- 166 cal
- 7 g
- 25.7 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 length..." See moreen the baking time to about 30 minutes."
"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..." See more to cook the cookies 10 minutes longer due to high humidity. I will make them again."
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