Go Back

Kopra Pak Macaroons

Indian twist on coconut macaroons
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine Fusion
Servings 10

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.