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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!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 170°C.
  2. 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.
  3. In another bowl mix the egg, coconut cream & milk and the essences.
  4. Combine the two mixtures - make sure it’s not lumpy.
  5. Using a large spoon, put dollops of the mixture onto the lined baking sheet, forming dome shapes. Bake for 12-15 minutes until golden.
  6. Transfer them to a wire rack to cool.