I made these coconut macaroons for a play date last week and they were a hit. They're nice and crunchy on the outside and chewy on the inside. And the best part: they are soo easy to make. Just dump everything in a bowl, mix and then bake. I have to warn you though. . . they're very addicting :-) And if you drizzle or dip them in chocolate. . .good luck trying to resist them.
This recipe was adapted from Ina Garten's Coconut Macaroons.
Egg-free Coconut Macaroons
makes about 3 dozen
Allergy Note: contains dairy and wheat14 oz. bag sweetened flaked coconut
14 oz. can sweetened condensed milk
1/2 cup all-purpose flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat
In a large bowl, combine flaked coconut, flour and salt. Pour in sweetened condensed milk and vanilla extract. Mix until combined. Drop tablespoonfuls (or use a cookie scoop
) onto the cookie sheet. Bake for 15 to 20 minutes or until golden brown. Let cool completely before removing from cookie sheet.variations:
- drizzle or dip these macaroon in melted chocolate
- chop up 1/2 cup of dried fruits like pineapple, papaya or mangoes and add into the batter (I used jackfruit)
- if you don't have a tree nut allergy, you can top each macaroon with some chopped nuts. suggestions: almonds, pistachios or cashews
UPDATE 3/25/10: I tried pulsing the shredded coconut in the food processor first before adding it into the batter and it really improved the texture of the macaroons.
