Coconut macaroons

About the recipe

These delicious coconut macaroons made with only 3 ingredients are chewy on the inside and crispy on the outside.

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1/5

Servings:

15 pieces

Region:

Europe

Kitchen:

Dutch

Working hours:

15 minutes

Total preparation:

30 minutes

Course/dish:

M, f, v or v

Material:

Oven

Season:

Complexity:

Simple

Ingredients and supplies

1 can of condensed milk (397 grams)

375 grams of grated coconut

100 grams of chocolate callets or pieces if using a bar

A bowl

A spoon

An ice tongs

A cup of cold water

Baking tray

Sheet of baking paper

Prep-work

Crumple the sheet of baking paper and spread it out over the baking tray.

Preheat the oven to 180 degrees.

Preparation

Place the grated coconut in a bowl and add the chocolate callets.

Pour in the condensed milk and stir with the spoon until you obtain a homogeneous mass.

Wet the ice cream tongs in the cup of cold water and scoop an ice cream scoop full of coconut dough and place it on the baking sheet lined with baking paper.

I always stroke the full ice cream scoop up along the inside of the bowl. Then that side is nice and flat and that is the bottom of the coconut macaroon.

I usually make about 15 of them.

Bake the coconut macaroons for 12-15 minutes until lightly brown.

Remove from oven and place on a rack to cool.

Your delicious crunchy chewy coconut macaroon is ready!

I keep them in a sealed box, container or drum with a fresh crust of bread in it at all times. This keeps the coconut macaroon juicy.

KP-

January 23, 2025