Coconut macaroons
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
Method
- 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.