Recipes

Coconut Macaroons

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Sugar 2⅓ cups
250 g Desiccated Coconut 2½ cups
200 g Egg white ¾ cup
50 g Laucke Wallaby Flour ⅓ cup

Method

  1. Preheat oven to 200°C.

  2. Heat the sugar, coconut and egg white in a saucepan over low heat reaching 40°C.

  3. Stir in the Laucke Wallaby Flour and allow to cool.

  4. Using a spoon or scoop, deposit desired shape on a baking tray.

  5. Baking temperature 200°C for 12 to 14 minutes or until lightly browned – depended on size and shape.

  • Laucke Specialities
  • Bake: 14 minutes
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