Love is in my Tummy

Plant-based flavor

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Coconut Macaroons

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Adapted from Once upon a chef

Coconut Macaroons

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 0.5 cup + 1 tbsp sweetened condensed milk
  • 7 oz sweetened coconut flakes (substitute with unsweetened coconut flakes + 2tbsp sugar*)
  • 1 large eggwhite
  • 0.5 tsp vanilla extract
Chocolate coating (optional)
  • 2 oz semi-sweet chocolate for dipping bottoms
  • 1.5 oz semi-sweet chocolate for drizzling tops

Method
 

  1. Preheat oven to 325°F/160°C. Line a baking tray with parchment paper.
  2. In a bowl, stir together coconut flakes with vanilla extract and condensed milk. Set aside.
  3. In another bowl, whisk the room-temperature egg whites with sugar* until you get stiff peaks.
  4. Fold in the egg whites carefully into the coconut mixture.
  5. Drop 1 tbsp (packed) per macaroon on the prepared baking tray atleast 1 inch apart. Make sure the bottoms are flat. Tuck in any stray coconut strands.
  6. Bake at 325°F/160°C for 10-12 minutes or until the bottom and tops are golden brown.
  7. Cool on the tray for a few minutes then transfer to a wire rack to cool completely.
Chocolate coating
  1. Melt chocolate in a double boiler or microwave for 30 seconds, stir then microwave in 10 sec additions till melted completely.
  2. Dip the macaroon bottoms into the chocolate, then transfer back to the baking tray to set completely.
  3. You may also drizzle the macaroon tops with chocolate.
  4. Refrigerate until the chocolate has set, then transfer to an air-tight container and store for upto a week.