Ghodur
Assistant Cook
My recipe for macaroons calls for 4 C unsweetened coconut and 2 T powdered sugar. I want to use sweetened coconut. How much powdered sugar would you recommend?
Macaroons
- Thread starter Ghodur
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CharlieD
Chef Extraordinaire
How sweet is your sweet tooth?
OP
OP
Ghodur
Assistant Cook
Not very sweet. I was kind of thinking that the sugar on the coconut would be enough.
merstar
Head Chef
- Joined
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Most coconut macaroon recipes use a lot more sugar than your recipe, plus they usually use sweetened coconut. The recipe I've been using for years has about 3 cups sweetened coconut and 1/2 -2/3 cups sugar. I hate overly sweet desserts, and this is definitely not too sweet, especially since sweetened coconut is just mildly sweet. So, for your recipe, I would still use the 2 Tbsp powdered sugar along with the sweetened coconut.
I always immerse the macaroons in bittersweet chocolate, but that's another story!
I always immerse the macaroons in bittersweet chocolate, but that's another story!
Last edited:
OP
OP
Ghodur
Assistant Cook
I made them without the confectioner's sugar and the were great! I neglected to say they also included 1/2 C regular granulated sugar in the meringue. The dough (batter?) was so good I wanted to just eat it out of the bowl.
Lime Coconut Macaroons
4 C sweetened flaked coconut
1 C ground almonds
Zest of 1 1/2 limes
3 lg. egg yolks
1/2 C granulated sugar
Heat oven to 300 degrees and cover 2 baking sheets with parchment paper.
Mix the coconut, ground almonds and lime zest in a bowl. In another bowl, beat the egg whites and granulated sugar til stiff peaks form. With a spatula, mix the egg mixture with the dry ingredients. Drop generous teaspoonsful of the mixture on the parchment and bake 15-20 min til lightly browned. Cool completely on the pans. Makes about 4 dozen.
Lime Coconut Macaroons
4 C sweetened flaked coconut
1 C ground almonds
Zest of 1 1/2 limes
3 lg. egg yolks
1/2 C granulated sugar
Heat oven to 300 degrees and cover 2 baking sheets with parchment paper.
Mix the coconut, ground almonds and lime zest in a bowl. In another bowl, beat the egg whites and granulated sugar til stiff peaks form. With a spatula, mix the egg mixture with the dry ingredients. Drop generous teaspoonsful of the mixture on the parchment and bake 15-20 min til lightly browned. Cool completely on the pans. Makes about 4 dozen.
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