coconut macaroon做法 步骤 图解

compared a bunch on xiachufang, similar portion
* we liked the 17.5 g flour/yolk version better; try to adjust from there next time


- butter could be reduced to 15 g / yolk, but needs to be whipped more fluffy at the first step
- butter could be substituted by coconut oil
- 17.5 g powdered sugar could be substituted with 10 g sugar
- if don't have milk powder, no need to add additional powder for substitution

用料  

coconut macaroon的做法  

1. soften butter

2. whip butter and sugar till fluffy

3. add yolk and whip

4. add milk and mix

5. add coconut, cake flour, and milk powder

6. leave in fridge for 1 hour or very quickly in fridge

7. shape into small balls (~ 1cm) -- I used a full 1tsp scoop, then roll for each ball
   
   optional: roll in coconut flakes

8. bake at 338F for 18 - 20 mins
   - used 15 mins when used 18 g of flour with sprinkle of corn starch
   - used 18 mins when using 50g corn starch as flour
   
   
   * last couple minutes need to be by the oven and watch so it doesn't burn!

9. example of more cornstarch version