If you’re a fan of coconut desserts, then coconut macaroons are a must-try treat! These delightful little cookies are made with just a few simple ingredients, including sweetened shredded coconut and luscious sweetened condensed coconut milk, resulting in a sweet and chewy confection that’s gluten free, dairy free and perfect for satisfying your sweet tooth.
Why Sweetened Condensed Coconut Milk?
Sweetened condensed milk is a thick and creamy milk-based product that’s made by removing most of the water from regular milk and then adding sugar. It’s commonly used in baking to add sweetness, richness and a delightful caramel-like flavor to various desserts. When used in coconut macaroons, sweetened condensed milk not only provides the necessary sweetness but also helps bind the shredded coconut together, resulting in a soft and chewy texture. By substituting sweetened condensed coconut milk, this recipe not only becomes dairy free but also has an extra boost of subtle coconut flavor.
Ingredients
- 300 grams shredded sweetened coconut*
- 150 grams sweetened condensed coconut milk
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract (optional)
- 2 egg whites (60 grams)
- ¼ teaspoon salt
Instructions
-
Preheat the oven to 325 degrees (163°C) . Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
-
In a medium bowl, mix together the coconut, sweetened condensed milk, vanilla and almond extract. Set aside.
-
In the bowl of an electric mixer, beat the egg whites and salt until soft peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture. Make sure everything is really well combined with no streaks of egg white.
-
Using a cookie scoop or a spoon, drop spoonfuls of the coconut mixture onto the lined baking sheets, forming small mounds. You can shape them into small balls if desired.
-
Bake for 18-20 minutes, or until the macaroons turn golden brown on the edges, and the tops are lightly toasted.
-
Remove the macaroons from the oven, and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely.
-
If desired, you can melt the chocolate in a microwave-safe bowl or a double boiler, and either dip the bottoms of the cooled macaroons into the chocolate or drizzle the chocolate over the top. Allow the chocolate to set before serving.
-
Once the macaroons are completely cooled and any optional chocolate coating has set, you can store them in an airtight container at room temperature for up to 5 days.
-
Macaroons can also be frozen before dipping in chocolate.
Recipe Notes
* You can use unsweetened coconut it you like your cookies less sweet. If you like your macaroons more tightly packed, you can also pulse the coconut in a food processor before adding it to the milk.