Ingredients
Lemon Coconut Macaroons
- 3 egg whites
- 275 g sugar
- 1 lemon, zest only
- 2 tablespoons cornflour
- 270 g Desiccated Coconut
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 150-160 degrees. Line 3 baking trays with paper.
Place lemon zest in TM bowl and mill 10 seconds speed 9
Add in sugar and mill a further 30 seconds speed 9. Scrape sugar into a separate bowl, and clean & dry thermomix bowl completely. (this is not as fiddly as meringues so no need for a vinegar rinse)
Fit butterfly and beat egg whites for 5 minutes at 37 degrees speed 4
While conitnuing to beat egg whites at speed 4 (no temperature setting), add the lemon sugar through the hole in the lid about a tablespoon at a time. This should take 3-5 minutes. REMOVE BUTTERFLY.
Add the coconut and cornflour to the mixture and either mix for 5 seconds speed 4 reverse, or mix by hand to combine
Either drop heaped tablespoons of mixture onto your trays or roll into ball shapes. Leave ~3-5cm between biscuits
Bake 20-22 minutes until light golden brown. Cool for 5-10 minutes on trays before transferring to a wire rack to cool completely
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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