Chef's Quick Tips: Coconut Macaroons
Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts.
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Jun 12, 2019, 2:05 PM
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Updated 2,019 days ago
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Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts.
Coconut Macaroons
Yield: 12 Giant Sized +/-
Ingredients
454g Coconut Flake
378g Granulated Sugar
378g Egg Whites
33g Potato Flour ***
Method:
Place all of the ingredients into the bowl of a stationary mixer fitted with a paddle. Mix all ingredients together for 1 minute. Scoop the batter with a cookie scoop and place the batter on a parchment lined sheet pan. Bake at 350*F (180*C) for 20-25 minutes (or until golden brown).
*** This ingredient was not included in the video. If macaroons are stickier than desired, add potato flour for gluten free option or add all purpose flour. All purpose gluten free flour can also be used.
Contact:
Pastry Chef Adrianna Robles
Isabelle Et Vincent
1903 Post Rd, Fairfield, CT 06824
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