Wuselig Recipes · Recipe 64
VegetarianPuschel’s Coconut Macaroons
Whisk egg whites with sugar, fold in coconut and gently bake little mounds. Made without flour or wafers.
The little story
The Coconut Mountain with a Slide
Flauschi placed little coconut mounds on the cold tray. Puschel watched the white flakes, which looked like tiny bits of snow.
Puschel„Mine will be a mountain. A proper Wusel mountain!“
He lifted his teaspoon too quickly. A little ridge on his mound slipped down one side. Flauschi looked at the tray with a small round mouth.
Flauschi„Oh! Your mountain has a slide.“
Puschel„I built that for the coconut flakes, of course.“
Flauschi showed him how a second spoon gently pushed the mixture off the first. His next mountain stayed small and steady.
Flauschi„Now all the mountains fit on the tray. Even the one with a slide.“
After washing their hands, they waited while an adult baked the macaroons. The white tips turned just a little golden.
Puschel„Sunrise on my mountain!“
Only once everything was cool did they look at the sloping macaroon again. It still looked like a slide.
Flauschi„A little mountain can hold a big idea.“
Puschel nodded happily. When they shared it, one coconut flake stayed on the plate. It had apparently found its slide already.
Active preparation: about 25 minutes · Baking in total: about 50 minutes · About 25 minutes cooling after the last batch · Total: about 100 minutes. About 2 batches on a standard tray (about 30 × 40 cm), baked one at a time. Times and yield are estimates. Allow longer for a smaller tray, extra chilling or slow-setting icing.
Makes about 35–40 small macaroons
How to make it
In a few words: Whisk egg whites with sugar, fold in coconut and gently bake little mounds. Made without flour or wafers.
Ingredients
- 3 medium egg whites (about 90 g in total)
- 150 g caster sugar
- 8 g vanilla sugar
- 150 g desiccated coconut
Method
- Wash hands, weigh ingredients and line two trays with baking paper. Adults handle mixers, sharp tools, the oven and hot trays. Do not taste raw dough.
- An adult separates the eggs; save yolks for another dish. Whisk the whites in a clean, grease-free bowl until stiff; there must be no yolk in them. Gradually add caster and vanilla sugar, whisking until glossy with firm peaks.
- Gently fold in coconut with a spatula. Do not stir for long, so the mixture stays airy.
- An adult preheats to 140 °C conventional or 120 °C fan. Use two teaspoons to place about 35–40 little mounds (around 10 g each) on the cold trays. Leave 2 cm between them.
- Bake trays one at a time in the lower third for 20–25 minutes each. Tips may turn lightly golden; the surface should look dry and set. Centres should stay soft. Do not bake until dark. Allow about 2 batches. Keep remaining dough and the next tray covered in the fridge. Let a used tray cool completely before placing more dough on it.
- An adult removes the tray with oven gloves. Leave biscuits on the tray for 5 minutes to firm up, then carefully move to a rack and cool completely for about another 20 minutes. Eat only once cool.
Keeping your biscuits
Once completely cool, keep in a dry, tightly closing tin in a cool place. Best eaten within 1 week. Use the yolks promptly in another fully cooked dish, or keep covered in the fridge only until the next day.