Here's an exotic twist to the Egg-Free Macaroons I made last year. Jackfruit is a tropical fruit commonly found in Southeast Asia. It has a spiky green exterior, similar to a durian, and the seeds inside are surrounded by a yellow fleshy fruit that is sweet and crunchy.
For this recipe, I used canned jackfruit in syrup. They're mostly sold in Asian supermarkets and specialty stores.
Jackfruit-Coconut Macaroons
makes about 3 dozen
Allergy note: contains wheat and dairy ingredients
14 oz. bag sweetened flaked or shredded coconut
3/4 cup all-purpose flour
1/8 tsp. salt
1 tablespoon sugar
1/2 tsp. vanilla extract
14 oz. can sweetened condensed milk
1 cup canned jackfruit in syrup, drained and chopped
Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mat
In a large bowl, combine sweetened flaked/shredded coconut, flour and salt. Pour in sweetened condensed milk and chopped jackfruit. 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.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. I also added a little bit of sugar and vanilla extract to enhance the jackfruit flavor.
