Saturday, October 29, 2011

EASY PEASY COCONUT MACAROONS

One might easily confuse and think that the French macarons and the chewy shredded coconut macaroons are one and the same but these are actually two distinctly different sweet treats.

The French macaron that has a crunchy, smooth domed top with a soft interior that is slightly chewy and melts in your mouth. It is a meringue made from egg whites beaten with some granulated sugar and folded with almond flour and filled with either buttercream, fruit spread or ganache. On the other hand, coconut macaroons refer to moist, dense, sweet coconut confections made from condensed milk or egg whites with sugar and shredded dried coconut. 

French macarons are tricky to make and demand a lot of work to get it perfect while the coconut macaroons are super easy to make with only 4 ingredients that can be boiled down to 4 simple steps.

EASY PEASY COCONUT MACAROONS
recipe adapted from Kirbie Cravings


5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
2 tsp vanilla extract
melted chocolate (optional for dipping)


Preheat the oven to 175C degrees (350F). Line a cookie sheet with non-stick baking paper or parchment paper.


Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.


Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet. 


Bake for 12-15 minutes until top is golden brown.  Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.



15 comments:

  1. My Father in law loves coconut macaroons! I'll have to try it both ways...dipped and plain! Thanks for posting! =)

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  2. These look delicious. Do you use sweetened coconut flakes or unsweetened? Thanks for posting.

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  3. I have a similar coconut macaroon recipe, and I add chopped pecans to mine... Dipping them in melted white chocolate is really good, too...

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    1. I was wondering the same thing. In this Martha Stewart recipe I found, it says to used sweetened coconut and it also uses sweetened condensed milk, so I'm guessing this recipe would too.

      http://www.marthastewart.com/339849/coconut-macaroons

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  4. i dont think anyone's every confused macarons with macaroons.

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    1. People CONSTANTLY confuse the two, probably because everyone pronounces macarons as "macaroons".

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  5. These macaroons look absolutely delicious and your pictures are amazing!
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    Replies
    1. Thank you, Camille :) I love Six Sisters Stuff so count me in for MyRecipeMagic.com.

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  6. I had this recipe years ago and it was the best we ever tasted, and it's one of those things in time disappear, so sad! Well thank you thank you I'm so happy you pinned it!

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    1. You're welcome, Andi! And thank YOU for also stopping by my blog. :)

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  7. Thanks for the recipe, I've been looking all over the internet for a recipe that was close to the coconut macaroons my grandmother used to make. Yours has been almost spot-on!

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  8. Very tempting, do you have to add fresh coconut flakes or dry ones? That's fresh grated coconut or dry flakes readily available in market? Please inform. Thanks

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    1. I used the dried coconut flakes you can find at the supermarket. I'm not sure if the fresh coconut would work as well for this recipe. Thanks for dropping by, Sanjeevanee Kelkar :)

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  9. Just finished a batch. Yields about 3 dozen. Hubby loves them! Said the best cookies he's tasted in a long time. :)

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