D'Open Kitchen

COOKING FOR THE SOUL

Chinese Coconut Macaroons

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Chinese Coconut Macaroons present a delightful fusion of flavors and culinary influences that highlight the diverse landscape of Chinese dessert offerings. Drawing inspiration from traditional coconut macaroons, this variation introduces an element of Asian flair by incorporating ingredients such as desiccated coconut, sweetened condensed milk, and often a hint of almond extract.

Crafted with precision, Chinese Coconut Macaroons offer a delightful balance of textures, achieving a golden and slightly crispy exterior that envelops a moist and tender interior. The blend of desiccated coconut and sweetened condensed milk creates a chewy and decadently sweet composition, while the subtle almond undertone adds depth to the flavor profile.

These macaroons often reflect the meticulous attention to detail synonymous with Chinese culinary traditions, emphasizing the importance of achieving the perfect texture and a harmonious interplay of tastes. Often served as bite-sized treats, Chinese Coconut Macaroons encapsulate the essence of indulgence and culinary diversity, bridging cultures and showcasing the adaptability of traditional recipes to new contexts. Whether savored as a personal delight or presented as part of a larger dessert selection, these macaroons exemplify the art of fusion and transformation within the culinary world.

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Prep Time 30

Cook Time 30

Course Dessert

Cuisine Chinese

Servings Pieces

Equipment

1 Kitchen Mixer

Ingredients

2 egg whites
1½ tsp lemon juice
110 gm caster sugar
1 tsp lemon zest yellow part only
15 gm cornflour / cornstarch
150 gm desiccated coconut

Instructions

Preheat oven to 160C / 320F.
Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add lemon juice. Gradually add the sugar, one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
With a spatula, lightly stir in lemon zest. Sift in and lightly fold in the cornflour in three batches. Add the desiccated coconut.
Use an ice-cream scoop or large spoon to drop heaped tablespoons of mixture onto a lined baking tray, leaving about 3cm / 1¼ inch between each as picture shown. Bake in the preheated oven for 20 minutes, or until pale golden. Remove the tray from the oven and leave for 5 minutes before transferring the macaroons onto a wire rack to cool completely. The leftovers can be stored in an air-tight container for a few days