Kopra Pak is an Indian festival delicacy made from freshly grated coconut; the taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.
Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing.
So I took little from here and little from there to create a perfect fusion. Crispy, lighter and flavorful kopra pak macaroons!
Happy Baking!
Kopra Pak Macaroons
Indian twist on coconut macaroons
Equipment
- Stand Mixer
Ingredients
- 1 1/2 cup unsweetened grated coconut
- 2 large egg whites
- 1/3 cup granulated sugar
- 1/2 tsp cardamom powder
- 5 to 6 strands of saffron dissolved in 1 tbsp warm milk
- pinch of salt
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper or silicone mat and set aside.
- In bowl of a stand mixer, whisk together egg whites, sugar, salt and cardamom powder until frothy.
- Stir in the saffron and milk mix and coconut until the coconut is evenly moistened.
- With wet hands to prevent sticking, shape the coconut mixture into small balls, place them an inch apart on the prepared baking sheet.
- Bake the macaroons until golden-brown, 15 to 20 minutes.
- Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
