Name: Coconut macaroons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 300g desiccated coconut; 1 cup flour (or brown rice flour); 1 egg; 2 tsp vanilla essence; ½ tsp almond essence; ⅔ cup coconut cream; 400g condensed milk; 2 pinch of salt

Coconut macaroons

8 Nov 2016

by Dinna

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

The recipe of these coconut macaroons is the original, that contains egg (not just the white) and flour (which can be gluten-free). Sugar is not required, because the condensed milk and coconut cream are naturally sweet. They make lovely presents for Christmas or anniversaries and go really well with a nice cup of tea or coffee!

Ingredients

300g desiccated coconut
1 cup flour (or brown rice flour)
1 egg
2 tsp vanilla essence
½ tsp almond essence
⅔ cup coconut cream
400g condensed milk
2 pinch of salt

Instructions

Preheat the oven to 170°C.
Line a baking tray with baking paper then scatter 1 cup desiccated coconut over it. Spread it out evenly and bake in the preheated oven until golden brown (for about 5-7 minutes), stirring a couple of times. Let it cool, then mix it with the remaining desiccated coconut, flour and salt in a large bowl.
In another bowl mix the egg, coconut cream & milk and the essences.
Combine the two mixtures - make sure it’s not lumpy.
Using a large spoon, put dollops of the mixture onto the lined baking sheet, forming dome shapes. Bake for 12-15 minutes until golden.
Transfer them to a wire rack to cool.

Tips

Melt some chocolate over simmering water then let it cool. Dip the bottoms of the macaroons in the chocolate then place them on a line baking sheet and refrigerate until the chocolate is set. Or/and you can also drizzle some melted chocolate on top of them.