Coconut macaroons are a delicious and chewy dessert that has won over dessert enthusiasts globally. Typically prepared with shredded coconut, sugar, egg whites, and flour, they are unsuitable for vegetarians. However, this two-ingredient version is simple to prepare, eggless, and gluten-free, making it another easy mini-Christmas treat to make at home.
This recipe's main ingredients are desiccated coconut and condensed milk. Simply mix them, pipe them onto a baking sheet, and bake. Voilà! Your coconut macaroons are ready in no time. It's one of the easiest sweet treats to make at home. A crucial point to remember when making coconut macaroons is how you store them.
Ensure that once the coconut macaroons have cooled after baking, you immediately place them in an airtight container. If you live in a humid area like I do, the macaroons can become soft and sticky if left out. So always remember to store the cookies in an airtight container.
Things to note to make perfect Coconut Macaroons:
Piping the dough: I opted to pipe the dough with a large star-tip nozzle to achieve a lovely flower shape. Alternatively, you can use a cookie or ice cream scooper to scoop the dough.
Preheating the oven: Preheating the oven is an essential step in cooking that is frequently neglected, yet it can greatly affect the final result of your dish. Failing to preheat the oven may lead to uneven cooking, extended cooking durations, and even undercooked food. Preheat the oven to 180 degrees Celsius for 10-15 minutes.
Storage: After cooling coconut macaroons, place them immediately in an airtight container. If not, they will become soggy and sticky, particularly in humid environments.
Coconut Macaroon
Ingredients:
Condensed Milk - 1/2 Cup
Desiccated Coconut - 1 1/2 cup
a pinch of salt
Method:
Combine desiccated coconut, condensed milk, and a pinch of salt in a bowl. Use a spatula to mix the ingredients to form a sticky dough-like consistency.
Take a sturdy piping bag with a large star tip. If you are using a plastic piping bag then, use 2 layers of piping bags to make it sturdy.
Place the mixture into the piping bag and pipe the coconut macaroons onto a baking sheet lined with parchment paper.
Bake the coconut macaroons in a preheated oven at 180 degrees Celsius for 10 to 12 minutes, or until they turn golden brown.
Allow the macarons to cool in the baking tray for 10 minutes, then move them to a wire rack to cool completely.
Store the coconut macaroons in an airtight container.
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