Traditional Coconut Macaroon – Delicious and incredibly fast. These traditional Coconut Macaroons just need 3 ingredients and less than 30 minutes of your time! Et Voilà!
This is a quick recipe I wanted to share with you. These Traditional Coconut Macaroons never missed a party when I was a kid.
Now I make them from time to time because they are really easy and quick and have a great taste that recalls childhood.
Normally, here in Portugal, we make the traditional coconut macaroons in mini paper cups and we call them “Coquinhos”. But this time I felt like giving them a twist. So, I added a spoonful of Porto Wine and stuffed a little piece of good quality chocolate inside.
The truly traditional recipe only calls for 3 ingredients – dried coconut, sugar and eggs. So if you prefer to keep it simple just leave Porto Wine and Chocolate out. Yet, I suggest that you taste my version. I think you will like it.
You can save egg whites in the fridge or freezer to use them in a Molotov Pudding like this one when you have enough.
- 150 g shredded coconut
- 100 g sugar
- 1 egg
- 3 yolks
- 2 tbsp water
- 1 tbsp Porto Wine (optional)
- 12 g chocolate 55% (optional)
- chocolate 55% q.b. to decorate (optional)
- Preheat the oven to 180 ºC or 350 ºF.
- In a bowl mix toghether coconut, sugar, egg and yolks, water and Porto Wine, let it stand for 5 minutes.
- (If you are not using Porto Wine, just add one more tablespoon of water to the misture)
- Para rechear usei metade de um quadradinho do chocolate que pesa 1 g. Coloque um pouco de massa na mão estendida, o chocolate no centro e feche em volta do chocolate, fazendo um montinho alto. Estas quantidades dão para 12 coquinhos recheados.
- Leve ao forno por 15 minutos num nível alto do forno. Retire e coloque a arrefecer sobre uma grelha.
- To decorate: Melt some chocolate and drizzle or dip the coconut macaroon, when macaroons have completely cooled.
- Keep it airtight container.