Chef's Quick Tips: Coconut Macaroons

Posted: Updated:

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

www.isabelleetvincent.com

 

 

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