I’m sorry that I haven’t posted frequently like I use to , but I really wanted to get this recipe right for you guy. For the past 3 weeks I’ve been trying to master this Coconut Macaroon recipe and I just about got it down pack. With a few simple ingredients, you can have a sweet treat in no time. There is dairy in this recipe , but you can substitute it for sugar but I love the sweetness and creaminess that the condensed milk bring. You probably can use chia seeds as an egg replacement but, I would suggest grinding the chia seeds preferably the white ones for presentation purposes . Almond flour can be substituted for the white flour and give a great taste to these macaroons, but I only had all purpose and it worked out great. I used package sweetened coconut for the recipe , but by all means if you know how to do that naturally go ahead. I like to believe that this is close to healthy but lets be honest it probably isn’t but at least we know that these are homemade and made with love. All you need is 5 ingredients and you are well on your way to experiencing the best coconut macaroon ever. Check out the recipe below:
Sweet Coconut Macaroon
- 1 package of sweetened coconut (5 cups)
- 2 egg whites
- 2 1/2 tablespoon of flour
- 1 can of condensed milk (use half if you don’t want it to be too sweet)
- dash of vanilla extract (or Almond Extract)
- dash of salt
First mix the milk and egg whites until the egg is thoroughly mixed.
Add the vanilla extract and flour until you can no longer see the flour.
Fold in the coconut slowly into the liquid mixture, do not over mix .
Scoop the mixture onto a buttered parchment sheet layered over a cookie sheet pan (This is very important !!!! )
Bake at 375 for about 20 minutes or until you get the desired color you want.
This batch makes about 18 reasonable size macaroons, and goes great with a hot cup of unsweetened green tea or coffee. Hope you enjoy them like my family and I have. Happy Baking!