Thai Coconut And Cocoa Macaroons – a delicious recipe with egg whites, white sugar, salt, lime juice, flake coconut, cocoa. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat an oven to 300 degrees F (150 degrees C).
2
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.
3
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.
177
kcal
Calories
6
g
Fat
28
g
Carbs
7
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.
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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: 2 large egg whites, 1/2 cup white sugar, 1/8 teaspoon salt, 1 teaspoon lime juice, and more.
Yes, Thai Coconut And Cocoa Macaroons 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.
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