Valentines Coconut macaroon kisses

Valentines Coconut macaroon kisses

This is such an easy recipe and so delicious!

Ingredients of Valentines Coconut macaroon kisses

2 eggwhites

pink food colouring

2 tablespoons caster sugar

2/3 cup icing sugar mixture, sifted

1/2 cup desiccated coconut

icing sugar mixture, to serve

Raspberry cream

3/4 cup thickened cream

100g frozen raspberries, thawed

Makes

16

Preparation of Valentines Coconut macaroon kisses

Grease 3 baking trays. Line with baking paper.

Using an electric mixer, beat eggwhites until soft peaks form. Add 4 to 5 drops of food colouring and caster sugar, 1 teaspoon at a time, beating for 3 to 5 minutes or until sugar dissolves. Fold in icing sugar and coconut.

Place mixture in a piping bag or a plastic bag with the corner snipped off. Pipe 4cm rounds onto prepared trays, allowing 2cm to 3cm between each for spreading. Dust with icing sugar and stand for 10 minutes.

Preheat oven to 140°C. Bake for 20 minutes or until macaroons are firm. Stand for 5 minutes. Remove to a wire rack to cool.

Make raspberry cream: Using an electric mixer, beat cream until soft peaks form. Add raspberries. Stir to combine. Serve macaroons with raspberry cream.

Notes and Tips for Valentines Coconut macaroon kisses

Tip: Try sandwiching macaroons with cream just before serving. Filled macaroons will become soggy if allowed to stand. Store unfilled macaroons in an airtight container in a cool, dark place for up to 2 days.

Nutrition information is per macaroon.

Source: Taste.com.au