Coconut Macaroons recipe with step by step pictures: Coconut based cookies made with three basic ingredients are macaroons. These are lumpy as well as chewy in texture and these are one of the simplest cookies I have made. The coconut macaroons recipe calls for coconut, shredded or desiccated; condensed milk, and all-purpose flour. Vanilla essence too, has been added for some flavor. The mixture is scoped out and baked till golden brown. The house smells so good. And within minutes and with a few ingredients in hand, you have such delish cookies. Generally, the bottom of the cookies is dipped in melted chocolate or chocolate is drizzled on the macaroons. However before I could do it, the cookies were over.
Coconut: I have used shredded coconut. You can also use desiccated coconut.
Condensed Milk: I have used homemade condensed milk. Macaroons call for eggs. In order to make the egg-free macaroons, condensed milk is used as a substitute.
All-purpose flour: There are recipes that do not use any flour for making coconut macaroons. I have yet to try my hands on the macaroons made without any flour. I have used little flour which brings everything together.
Vanilla essence: It superbly compliments the taste of macaroons. However, it is totally optional and you may skip it if you want.
The difference is of more than an O (in the spelling).
Macarons and macaroons are cookies, absolutely delish in taste, and awesome in texture. But the two are absolutely different. Let’s table the difference:
|Ingredients||Flour, egg whites, sugar||Coconut, egg white or substitutes|
|Flavors||Can be a number of it||Mainly coconut|
|Variations||Many possible||A few possible|
|Difficulty Level||High||Pretty low|
|Origin||Macarons are French||Macaroons are American’s take on Macarons|
Serve these as evening snacks or desserts.
1.This recipe makes 10-12 coconut macaroons.
2.In a mixing bowl add in 1 and ½ cups of shredded coconut, 1/3 cup of condensed milk and 2 and ½ tbsp of all purpose flour along with 1 tsp of vanilla essence. Gently mix everything.
3.Scoop out or shape into cookies of desired size. Place on a baking dish lined with greased parchment paper.
4.Bake at 180°C for 10-12 minutes. Bigger macaroons will take a bit longer.
5.Allow these to cool down.
6.Remove and store in an air tight container.
PREP TIME 10 minutes
COOK TIME 12 minutes
TOTAL TIME 20 minutes
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