Easy Coconut Macaroons - Indokarida

Ingredients

• 4 eggs
• 60 grams / 2.1 oz sugar
• 1/2 teaspoon vanilla extract
• 110 grams / 3.8 oz desiccated coconut
• 2 tablespoons cornstarch
• 2 tablespoons butter (melted)
• a pinch of salt
• 16 glace cherries

Instructions

1. 1

   In a small bowl mix together, the coconut, cornstarch, and pinch of salt. Set aside.

2. 2

   Create a Ben Marie. Half fill a small saucepan with water and bring to a simmer over medium heat. Make sure the temperature reads 97°C 206.6°F on an instant-read thermometer. We don't want the water to boil, just simmer.

3. 3

   In a small bowl that fits the saucepan without touching the water, whisk together the eggs and vanilla extract. Place bowl on the saucepan add the sugar and whisk constantly for 5 minutes or so until the eggs get foamy and thickened.

4. 4

   Remove from heat, and pour into the flour mixture. Add the melted butter and stir well. Let the mixture stand for 15 minutes.

5. 5

   Preheat oven to 170°C / 338°F.

6. 6

   Cover your ovens tray or sheet pan with a piece of parchment paper. Using a small teaspoon, place spoonfuls of the mixture in order to create round-like cookies.

7. 7

   Place the glace cherries in the center of each and bake for approximately 15 minutes, or until nice and golden on top.

8. 8

   Transfer cookies on a cooling rack to cool.

9. 9

   Store in an airtight container for 2-3 days or in the freezer for up to a month.