Easy Coconut Macaroons - Indokarida

Crisp edges & a soft chewy texture on the inside. These super easy Coconut Macaroons taste sooo good!

📝 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. 1In a small bowl mix together, the coconut, cornstarch, and pinch of salt. Set aside.
2. 2Create 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. 3In 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. 4Remove from heat, and pour into the flour mixture. Add the melted butter and stir well. Let the mixture stand for 15 minutes.
5. 5Preheat oven to 170°C / 338°F.
6. 6Cover 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. 7Place the glace cherries in the center of each and bake for approximately 15 minutes, or until nice and golden on top.
8. 8Transfer cookies on a cooling rack to cool.
9. 9Store in an airtight container for 2-3 days or in the freezer for up to a month.