Coconut Dacquoise – a delicious recipe with Egg Whites, Sugar, Flour, Flour, Sugar, Coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a stand mixer, on medium, whip the egg whites until they are frothy.
2
Steady add the 250 grams of sugar. After you have added the sugar, place the stand mixer on high speed until the mixture is triple in volume and has formed stiff peaks.
3
Take about a third of the mixture and mix it with the dry ingredients to form a paste. Fold in the remaining meringue in two increments.
4
Spread the dacquoise on a half silicon mat and sprinkle the shredded coconut on top.
5
Bake the cake at 325F until it is golden brown and a toothpick comes out clean.
6
After the cake has cooled, place it in the freezer. When frozen, remove the silicon mat and cut and shape or use for any application you like!
908
kcal
Calories
32
g
Fat
142
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 310 grams Egg Whites (room temperature), 250 grams Sugar, 190 grams Almond Flour, 95 grams Cake Flour, and more.
Yes, Coconut Dacquoise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
