Rick Rodgers

Coconut Macaroons

Kokobusserln

Preparation info
  • Makes about

    30

    macaroons
    • Difficulty

      Easy

Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
Kaffeehaus

By Rick Rodgers

Published 2002

  • About

As in America, coconut is one of the most popular macaroon variations in Austria. However, these have a crisp, meringue-like texture and a hint of lemon that make them much different than our chewy macaroons. Read the Note in the preceeding recipe about baking the macaroons.

Ingredients

  • 3 large egg whites, at room temperature
  • 1¼ cups confectioners’ sugar
  • 2 cups

Method

  1. Position racks in the center and top third of the oven and heat to 325°F. Line two baking sheets with parchment paper.
  2. Beat the egg whites in a medium bowl with a handheld electric mixer on high speed until soft peaks form. Gradually beat in the confectio