Photography © Laurent Fau
These coconut macaroons are super simple to make, but look and taste as elegant as any other French baked good.
Makes 15 macaroons
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, using a wooden spoon, stir the shredded coconut with the sugar, then beat in the egg whites.
- Place the bowl over a saucepan of simmering water and heat to 140°F, stirring constantly, until the ingredients form a batter. Remove from the heat and stir in the flour. Pipe or spoon large balls onto the baking sheet.
- Bake for 12 to 15 minutes, until golden, rotating the pan halfway through, so the macaroons color evenly. Transfer carefully to a rack to cool.
Excerpted from © Petite Patisserie by Christophe Felder and Camille Lesecq, Rizzoli New York, 2020. Photography © Laurent Fau.
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