Coconut Macaroons

coconut macaroons

Ingredients for coconut macaroons

In English
3 cups coconut, shredded

4 large egg whites

1/2 cup sugar

1 tsp vanilla or almond extract

1/4 tsp salt

In Roman Urdu
3 cups naryal, cush kiya hua

4 baray anday ki safedi

1/2 cup cheeni

1 tsp vanilla or almond extract

1/4 tsp Namak

Cooking Methods
Direction In English
Preheat oven to 180°C. Line baking tray with baking paper. Using an electric mixer, beat egg white, sugar, vanilla and salt. Whisk until the whites and sugar are completely combined and the mixture is frothy. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened. Wet your hands and using 2 teaspoons of dough at a time, roll dough into balls. Place on baking trays lined with baking paper. Bake for 15 to 20 minutes or until light golden. Allow to cool on tray for 5 minutes. Transfer coconut macaroons to wire rack to cool completely. Serve.
Direction In Roman Urdu
Oven ko 180°C pr pehlay sai garm krain. Baking tray pr butter paper rakhain. Electric mixer sai anday ki safeedi, cheeni, namak aur vanilla ko ak bowl mai beat krain  k woh hard ho jaye.Coconut shamil krain aur mix kr lain. 2 teaspoon mixture ko geelay hath mai lai kr us k balls bna lain aur baking tray pr rakhtay jayain. 15 sai 20 minutes k liye bake krain ya phr jb tk halka golden ho jaye. Tray pr 5 minute k liye thanda krain. Wire rack pr coconut macaroons ko mukamal thanda honay dain aur serve krain.

Leave a comment