COCONUT CHAI MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve.
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Malik hasnat Hasnat ali
malikh34@hotmail.comThese macaroons are a great make-ahead dessert. I made them a few days ahead of time and they were still delicious.
Sufyan Jahangir
js7@aol.comThe macaroons didn't turn out as I expected. I think I overcooked them.
Faridah Sultan
sultan.f@gmail.comI found the macaroons to be a bit too sweet for my taste. Next time, I'll reduce the amount of sugar.
Ali Asjad
aasjad32@hotmail.frThese macaroons are a bit time-consuming to make, but they are definitely worth the effort.
Saumu Shikuku
shikuku-saumu78@hotmail.frI was a bit skeptical about the coconut and chai flavor combination, but I was pleasantly surprised. These macaroons are delicious!
Boota Sing
s@yahoo.comThese macaroons are so addictive! I can't stop eating them.
abdelmoula abdelhak
abdelhak-a@yahoo.comI love the unique flavor of these macaroons. The chai spices really shine through.
Mariana Scarlet
mariana.scarlet35@hotmail.comThese macaroons are the perfect combination of chewy and crispy. The coconut and chai flavors are perfectly balanced.
heather williams
h@yahoo.comI've never made macaroons before, but these were so easy to follow. They turned out perfect and tasted amazing.
Serah Linda
serahlinda82@yahoo.comThese macaroons were a hit at my party! They were so easy to make and tasted delicious. The coconut and chai flavors were perfectly balanced.