Easy Greek coconut macaroons - Indokarida on a glass plate.

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Mia Kouppa

https://miakouppa.com

Easy Greek coconut macaroons - Indokarida

This might be the easiest recipe for indokarida, the classic Greek coconut macaroon cookie with the classic glacé cherry on top. This recipe requires only a few ingredients, does not need a mixer, and the cookies are shaped simply into rounds. Perfect coconut flavour, wonderful texture, and so simple!

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: Greek

Diet: Vegetarian

Servings: cookies

Calories: 101kcal

Author: miakouppa

Equipment

1 medium size pot
1 Baking tray
1 - 2 Sheet parchment paper
1 Cooling rack

Ingredients

3 large eggs
⅔ cup sugar
2 tbsp butter, unsalted
2 ⅔ cups medium coconut, unsweetened
⅓ cup all purpose flour plus 1 tablespoon
½ tsp baking powder
¼ tsp salt
14 glacé cherries, cut in half

US Customary - Metric

Instructions

Preheat your oven to 350 °F.
In a medium size pot combine the eggs, sugar and butter. Turn the heat on medium and stir continuously until the butter melts and the sugar is dissolved. Remove from heat.
3 large eggs, ⅔ cup sugar, 2 tbsp butter, unsalted
Use a fork to stir the baking powder and salt into the flour and then add this to the pot. Next add in the coconut. Stir well with a wooden spoon or spatula until well combined.
⅓ cup all purpose flour, ½ tsp baking powder, ¼ tsp salt, 2 ⅔ cups medium coconut, unsweetened
Use a 1 tablespoon mini scooper to make your cookies. Alternatively take 1 tablespoon of dough and roll into balls; this is easier if you hands are wet. Place 1 inch apart on the cookie sheet. Gently press 1/2 a glacé cherry, cut side down, on top of each cookie.
14 glacé cherries, cut in half
Bake in middle rack of your oven for 12 minutes or until the bottom of the cookie is golden. Allow to cool for 2 - 3 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Nutrition