Coconut Macaroons

I have memories of eating coconut macaroons when I was a child. You know the really bad ones that are dry and tasteless but the sugar is enough to please any child! I also remember my fascination with the edible wafer paper often found on the base of packaged macaroons. I can’t remember the last time I ate one. And I don’t think I’d ever ate a good one.

I’d been wondering a few days what I could do with a little condensed milk I had in the fridge needing to be used. I also wanted something quick, easy yet tasty, as I’m still sick. 😦 I came across a few recipes for coconut macaroons in my recipe browsing, but of course they all followed the traditional – egg whites.  I wondered if I could use condensed milk as a binder and sweetener for macaroons. So I asked good old google who came up with a few results, none that fitted what I wanted though, but I knew it was possible at least. I took a few pointers from the articles I read and this is what I came up with. I was so pleased with the result, they were just how I imagined a good macaroon to be, coconutty, moist, fluffy and sweet.

I got 10 smallish macaroons out of this recipe – I didn’t want a lot as I would eat them all. I’m sure this recipe would be just fine multiplied to your needs though.

Ingredients: Makes 10

  • 60ml /1/4 cup condensed milk (try soya, coconut or other non-dairy condensed milk for vegan option)
  • 4tbsp non dairy milk
  • 1tbsp plain flour
  • 240ml / 1 cup Sweetened shredded coconut/dessicated coconut
  • 2tbsp semolina
  • 1/2tsp vanilla extract
  • 1/2 tbsp cocoa powder
  • 2oz icing sugar
  • 1 tbsp boiling water

Method:

  • Preheat the oven to 180C/350F and line a baking sheet with baking paper.
  • Measure out the coconut and pour over the vanilla extract and 3 tbsp milk. Stir together and set aside to soak.
  • In a medium bowl stir together the condensed milk and 1tbsp milk until blended together.
  • Stir in the flour until smooth, followed by the coconut mixture then the semolina.
  • You should have quite a firm batter that looks like this:

  • Drop mounds onto the baking sheet, about a heaped tablespoon, or more or less according to reference but adjust baking time accordingly.
  • Bake for 15 minutes until firm, and just starting to turn golden at the edges.
  • Leave to stand on the baking sheet out of the oven for a couple of minutes before transferring to a wire rack to cool.
  • Whilst they are cooling, make the chocolate glaze. Add the cocoa powder and icing sugar to a small bowl and stir until combined. Pour over the tablespoon of boiling water and stir vigorously until smooth. Add a drop more water if desired for a runnier consistency.
  • When the macaroons have cooled, drizzle the glaze over the tops using a spoon. Leave to set for about 15-20 minutes depending on how hot your kitchen is, you can always pop them in the fridge.

  • When the tops have set, dip the bases into the chocolate glaze and place back onto the rack top side down to set the base, I put them in the fridge.



Nutrition based on 10 macaroons;

Nutrition Facts
Serving Size 32 g
Amount Per Serving

Calories

108

Calories from Fat

38
% Daily Value*

Total Fat

4.2g
6%

Saturated Fat

3.5g
17%

Cholesterol

3mg
1%

Sodium

37mg
2%

Total Carbohydrates

16.9g
6%

Dietary Fiber

0.6g
2%

Sugars

14.1g

Protein

1.5g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 2%
Nutrition Grade C
* Based on a 2000 calorie diet
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2 Responses to Coconut Macaroons

  1. Rose Hewer says:

    These sound delicious, I try to find recipes which don’t contain egg as one of my grandchildren has allergies, so i think I will try this one. 🙂

    • Poppy says:

      Thanks Rose. That’s fab, these are as good as and in fact better (as they are moister) than egg versions! I have also had success using non dairy condensed milk. Enjoy! Poppy 🙂

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