How to Prepare Perfect Fresh coconut macaroons

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We hope you got insight from reading it, now let’s go back to fresh coconut macaroons recipe. You can have fresh coconut macaroons using 8 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Fresh coconut macaroons:

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

Instructions to make Fresh coconut macaroons:

  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..

Mix the freshly grated coconut, sugar, flour and salt together. See more ideas about Coconut macaroons, Macaroons, Macaroon recipes. Bakery-Style Coconut Macaroons – Layers of Happiness. The BEST Coconut Macaroons for the true coconut lovers out there! These easy macaroons are made without sweetened condensed milk so the delicate, sweet flavor of coconut really shines through.

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