Recipe: Yummy Fresh coconut macaroons

Fresh coconut macaroons. So anyways, I decided to try my hand at making Macaroons from Fresh Coconut and brought them to my family reunion. Well, the whole batch was gone before I even had time to consider *maybe* having *just* one, you know…. The critics were unanimous: the cookies were absolutely delicious. Mix the freshly grated coconut, sugar, flour and salt together. Mix egg whites with vanilla - no need to beat, and add.

Drop heaped teaspoons of mix onto non stick pan. But we definitely recommend trying this macaroon recipe with fresh coconut if you can, because the natural sweetness of fresh coconut shines through, allowing you to cut back on the sugar a little. People on a diabetes diet know all about the importance of low-carb eating. You can have Fresh coconut macaroons using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Fresh coconut macaroons

1. You need of Prep.
2. You need 2 cup of fresh coconut.
3. You need 8 tbsp of sugar.
4. It's 4 tbsp of powdered sugar.
5. It's 1/2 cup of flour.
6. You need 2 of eggs.
7. It's 1 dash of salt.
8. Prepare 2 tsp of vanilla extract.

In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well. Drop by rounded teaspoonfuls onto greased baking sheets. There was quite a bit of difference in texture and taste.

Fresh coconut macaroons instructions

1. crack open a coconut (use a hammer and a screw driver hit one of the circles).
2. pour out the coconut water (get rid of it or use it for another recipe).
3. crack the coconut the rest of the way and use a melon baller to scrap the coconut out (tiring task if you have a better way do that).
4. boil four cups water and place your coconut into a blender.
5. put boiling water into blender with the coconut and blend till milky.
6. use a flour sifter and separate the coconut and the coconut milk.
7. keep milk in fridge and use it for another recipe if you want.
8. combine the coconut, flour, sugar, salt, powdered sugar, eggs, vanilla in a bowl.
9. if the mixture is too liquidy add more flour and powdered sugar about a table spoon each time.
10. pre-heat oven to 325°F.
11. place parchment paper on two baking pans and use a spoon to place the mixture onto the paper in golf ball size.
12. put them in the oven for about 10 to 15 minutes or until lightly golden on top.
13. they are now finished and can be stored in the fridge for up to four days..

This recipe was good, but not great. It was hard on the outside and chewy within. The taste did taste a lot like the sweetened condensed milk. Make the macaroons: In a large bowl using a handheld or stand mixer with paddle or whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, at. Begin by combining the coconut, sweetened condensed milk, and vanilla.