Coconut Macaroon Recipe | Coconut Macaroons with Condensed Milk

Coconut Macaroon Recipe / Coconut Macaroons With Condensed Milk, with step by step pics, made with only 2 main ingredients. It is such an easy recipe that no flour, eggs, baking powder, baking soda, butter, oil or even any pre-preparation work are needed. These macaroons are gluten-free, taste so yummy has a soft inside and chewy with a nutty coconut flavour, that you cannot stop eating with just one. First of all, I like to tell you all the difference between Macaroon and Macarons. Macaroons are coconut-based ones with a chewy texture and can be easily pulled off. But Macarons, on the other hand, are sandwiched between fillings, has a light-airy texture, meringue-based and know some tricks to pull over, If interested, check my Christmas Recipe Collection, by clicking this link. 

Check my other Coconut Based Recipes like

• Coconut / Thengai Burfi
• Coconut Milk Pulao/ Thengai Paal Sadham
• Coconut / Thengai Chutney
• Coconut Rice / Thengai Sadham
• Coconut Podi

3 Ingredients Coconut Macaroons

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Coconut Macaroon Recipe | Coconut Macaroons with Condensed Milk

Prep Time

10 mins

Cook Time

0 mins

Baking Time

20 mins

Total Time

30 mins

 

Coconut Macaroon Recipe / Coconut Macaroons With Condensed Milk, is made with only 2 main ingredients. It is such an easy recipe that no flour, eggs, baking powder, baking soda, butter, oil or even any pre-preparation work are needed.

Course: Baking, Christmas Recipes

Cuisine: World

Keyword: Coconut Macaroon Recipe, Coconut Macaroons with condensed milk

Servings: 10 Macaroons

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• ½ Cup Condensed Milk 150 Grams
• 1½ Cup Desiccated Coconut 90 Grams
• ½ tsp Vanilla Essence
• 5 Cherry

Instructions

1. First, measure and keep all the ingredients ready. To a mixing bowl, pour the condensed milk.
2. Using a hand whisk or an electric beater, whisk till smooth for 1 minute. Then add the desiccated coconut.
3. Now add the vanilla essence. Using a spatula, mix well till the condensed milk and desiccated coconut blends well. The batter should be in thick dropping consistency. the meantime, preheat the oven for 15 minutes at 180c / 350F.
4. I used a measuring spoon to get a good shape (you can even make small balls and slightly flatten with your fingers). Line a baking tray with butter paper and dust with some flour. Grease the spoon with coconut oil or melted butter so the dough slides easily. Scoop a small quantity of the dough using 1 tbsp and arrange the dough on the tray by leaving a 2-inch gap.

5. Press half cherries on each dough. Keep the tray in the centre rack and bake for 15 to 20 minutes at 180c, till the base turns to slightly golden colour. ENSURE BOTH THE TOP and BOTTOM rods are on in the OTG. Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down.

   Do try this delicious Coconut Macaroon Recipe for this Christmas Season.

Recipe Notes

Tips for Coconut Macaroons with Condensed Milk

1. Use good quality condensed milk, it acts as an egg replacer which lends softness to the Coconut Macaroon Recipe.
2. If using freshly grated coconut, dry roast for a few minutes in low flame, till all the moisture content is used.
3. The batter should not be flowing, it should be in thick dropping consistency.
4. I used cherries for decoration, you can use slivered cashews or almonds too.
5. Do the baking with both the top and bottom rods on in the OTG.
6. In microwave, do the baking in convection mode at 160 c/ 300F. 
7. Ensure to bake the cookies till the base turns to golden colour, it takes 12 to 15 minutes.
8. Once removed from the oven the COOKIES WILL BE SOFT, but it turns crispy when it cools down completely.

Coconut Macaroons with Condensed Milk

Method for Coconut Macaroon Recipe

1. First, measure and keep all the ingredients ready. To a mixing bowl, pour the condensed milk.

2. Using a hand whisk or an electric beater, whisk till smooth for 1 minute. Then add the desiccated coconut.

3. Now add the vanilla essence. Using a spatula, mix well till the condensed milk and desiccated coconut blends well. The batter should be in thick dropping consistency. the meantime, preheat the oven for 15 minutes at 180c / 350F.

4. I used a measuring spoon to get a good shape (you can even make small balls and slightly flatten with your fingers). Line a baking tray with butter paper and dust with some flour. Grease the spoon with coconut oil or melted butter so the dough slides easily. Scoop a small quantity of the dough using 1 tbsp and arrange the dough on the tray by leaving a 2-inch gap.

5. Press half cherries on each dough. Keep the tray in the centre rack and bake for 15 to 20 minutes at 180c, till the base turns to slightly golden colour. ENSURE BOTH THE TOP and BOTTOM rods are on in the OTG. Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down.

Do try this delicious Coconut Macaroon Recipe for this Christmas Season.

Coconut Macaroon Recipe