QUINDINS - BRAZILIAN STYLE COCONUT MACAROONS
From cooks.com
3/4 c. firmly packed light brown sugar
1 tbsp. unsalted butter, room temperature
1 c. tightly packed freshly grated coconut
5 lg. egg yolks
1 lg. egg white, beaten into stiff peaks
Preheat the oven to 350 degrees. Mix the sugar, butter and coconut together in a medium size bowl. Beat the egg yolks, one at a time, stirring well. Fold
in the beaten egg white. Grease 12 large muffin molds and divide the mixture among them.
Place the muffin tin in a large baking pan filled with 1 inch of boiling water to form a bain-marie. Bake them for 35 minutes or until the quindins are
firm and golden. Let them cool and remove from the tin. Serve with tea or dessert.
From cooks.com
3/4 c. firmly packed light brown sugar
1 tbsp. unsalted butter, room temperature
1 c. tightly packed freshly grated coconut
5 lg. egg yolks
1 lg. egg white, beaten into stiff peaks
Preheat the oven to 350 degrees. Mix the sugar, butter and coconut together in a medium size bowl. Beat the egg yolks, one at a time, stirring well. Fold
in the beaten egg white. Grease 12 large muffin molds and divide the mixture among them.
Place the muffin tin in a large baking pan filled with 1 inch of boiling water to form a bain-marie. Bake them for 35 minutes or until the quindins are
firm and golden. Let them cool and remove from the tin. Serve with tea or dessert.
