Coconut Macaroons are not only our favourite, they are one of the most versatile and easiest sweet-dish to make within minutes. You just need two main ingredients and they're done, here I added a bit more to enhance flavour and aroma. I originally had some leftover condensed milk when I tried these for the first time, they turned out so good I decided to make them more along with some vanilla and chocolate topping. They serve a great base for all kinds of cookie toppings, nuts or even fresh fruits to make them look gorgeous. These Coconut Macaroons can be stored at room temperature in an airtight container for up to 4-5 days. Alternatively, if you don't want to bake them, just omit flour from the recipe, pour and flatten the mixture in a tray, refrigerate it to set for 30 minutes, then cute into squares. The taste is still amazing even if it is cold.
Equipment
- mixing bowl
- cookie mat for oven
Ingredients
- 3 cups fresh grated coconut
- 1 can condensed milk
- 1 tbsp all purpose flour (for binding)
- 1/2 tsp green cardamom powder
- 2 drops vanilla essence
- 1-2 tbsp dark chocolate syrup for garnish (optional)
Instructions
- Bring the condensed milk at room temperature and preheat oven at 180°c.
- Meanwhile in a mixing bowl, mix up grated coconut and flour, this will help in binding it altogether.
- Now add the condensed milk, vanilla essence and cardamom powder then combine together to form a thick yet soft dough like mixture
- Use a medium sized scooper or spoon to make cookie like balls from the mixture and place over a baking sheet/mat
- Bake at 165°c for 25-30 minutes or until you get the golden top. When serving, top with dark chocolate syrup or enjoy them just as.
- You can also store these in an airtight box at room temperature for up to 5 days. The no bake version mentioned above shall be stored in fridge only.