First, combine the egg white and the sugar in a bowl.
Dissolve the sugar by pressing against the bottom with a spatula. It isn't necessary to beat the egg white.
Then, add the shredded, dried coconut. You can also mix in cocoa powder but be careful not to burn the pieces later since it will be difficult to tell with the brown color.
Combine the mixture until evenly moistened.
Next, adjust the shape and spoon the mixture onto the baking sheet covered with parchment paper.
Alternatively, wet your fingertips to take a small amount and place each piece onto the sheet.
You’ll have about 20 coconut macaroons in total.
Now, pre-heat the oven to 130°C (266°F) and bake the macaroons for a total of 35 minutes.
To help brown the pieces evenly, you can rotate the tray after about 20 minutes.
Now, they are ready. Make sure that all the macaroons are deliciously browned.
Then, allow them to sit in the oven until cool. This will help the macaroons to have a crispy texture.
I love the sweet aroma of coconut! The inside is crispy too!
In this recipe, we used raw sugar but using regular granulated sugar will make the color slightly whiter.
You can also use larger coconut flakes instead of the finely shredded coconut.
The baking time and temperature will change depending on the type of oven so try several times and adjust accordingly.