Coconut Macaroons without condensed milk - Chewy, Soft, and Moist these easy chocolate covered coconut macaroons are gonna be your favorite ❤️
Perfectly crisp and toasty on the outside and soft on the inside, you cannot get a coconut macaroon recipe anywhere else.
Best Enjoyed with chocolate Mousse this recipe is a winner.
It is made with Unsweetened coconut and I have not used any sweetened condensed milk. Have you tried my No-Bake Apple Coconut Squares, Pear Coconut Chocolate Bars, White Chocolate Lemon Coconut Truffles
Coconut Macaroons are easy and scrumptious desserts. It's just like Coconuts. They have a crunchy - golden exterior with a soft, moist, and chewy interior! Top that with some Chocolate and it's so amazing. Coconut Macaroons are the best recipe which you should be making with desiccated coconuts.
Easiest Coconut Macaroons
Hey guys! This Summer season I am truly crushing over Coconuts. I mean, I want to bake every dessert possible with Coconuts. Till now I have baked Lemon Coconut Loaf Cake, Key Lime Coconut Tart, Key Lime Coconut Cupcakes, and Lemon Coconut Truffles. I think Coconuts are the best ingredients for desserts. It gives an earthy sweetness to your desserts, while also making it crunchy and nutty giving you that perfect chewiness you want in your desserts.
Today I'll be teaching y'all how to make the best and truly the easiest Coconut Macaroons. Coconut Macaroons are not only a delicious treat for summers but makes for a scrumptious holiday treat as well.
Be it for the holidays or summers when the kids are getting bored at home, this yummy treat is surely going to get them excited.
Coconut Macaroons are not at all like the exotic french pasty - Macaroons. Rather, this one is way easier. It has a crunchy and crispy exterior with a chewy and sweet interior. Dip it in some melted dark chocolate and that'll make this taste even better.
Whenever I bake these Coconut Macaroons, I make sure to dip them in Chocolate. This just adds to the goodness of this dessert.
The best part is there is no strict rule you need to follow to make these Coconut Macaroons. I like to make my Meringue and then fold it with the shredded Coconut. However, you can skip this as well. Just combining the Egg whites with some sugar and making a frothy mixture also works just fine.
Also, there are a lot of questions about how long should you bake Coconut Macaroons. They should be baked as long as they develop a lightly golden crust on top. I Bake my Coconut Macaroons at 160C or 320F, which is a very controlled temperature and it makes sure that your Macaroons do not get overbaked or are not even underbaked.
How to bake the best Coconut Macaroons
So to bake the best Coconut Macaroons you need to follow these 5 easy steps.
First - Take Egg whites in a mixing bowl and beat it using a handheld mixer. Once it gets frothy, add the Granulated Sugar, Salt, and Vanilla Extract and beat at high speed until it gets foamy and forms stiff peaks.
Seconds - Toast the coconuts in a skillet over medium flame. Make sure that they do not turn all golden brown, just a minute of toasting will get your shredded coconuts all fragrant and ready for use.
Third - Fold the shredded and toasted coconuts with the Meringue and mix well until combined using a spatula. Once mixed, make small balls using a tablespoon and your Palms or use a Melon Scooper and pick out a small dollop and make it into a ball.
Fourth - Bake it for 25 minutes at 320F or 160C until the outside gets a golden color.
Fifth - Melt some unsweetened Dark Chocolate Chips with some butter and dip the bottom of your Coconut Macaroons in it. Coat nicely and allow it to set.
- 12 Oz Desiccated Coconut 340g
- 3 large Egg Whites
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- 2 Tablespoons Granulated Sugar 1 teaspoon at a time
- 1 Cup Dark Unsweetened Chocolate Chips
- Beat Egg whites until frothy. Add 1 teaspoon of sugar and mix well. Then add salt, mix well. Then add Vanilla extract and mix well. After 1 minute of mixing at medium speed, you should go on to high speed and beat it for approximately 3-4 minutes until you see stiff peaks. Add 1 teaspoon of sugar at a time.
- In a non-stick pan throw in your desiccated coconut. Toast it lightly. Make sure it doesn't change its color completely. After one minute of toasting, the coconut at the bottom of the pan will change its color. So, turn off the flame some seconds before that. You don't want your coconut to change its color. Turn off when you smell toasty coconut.
- Fold your Coconut in Meringue, a little at a time. Use either an Ice Cream Scoop or a tablespoon to scoop out one portion of macaroons. It should be at least 1 inch in size. Make small rounds with your hands and place them in a baking sheet lined with parchment paper.
- Bake the Macaroons at 320°F or 160°C for 25 minutes or until the sides and bottom are golden brown and the top is slightly brownish.
- In the meantime, take a cup of dark unsweetened chocolate chips. Melt it in the oven at 30-second intervals or on a pan with some butter or on a double boiler. Make sure it doesn't burn. So keep stirring constantly and as soon as it turns silky, put the flame out. If you are melting in the oven, then keep stirring at every 30-second interval.
- When the Macaroons are baked and cooled down slightly at room temperature, dip the bottom of each macaroon in melted chocolate, shake off the excess by tapping it on the rim of the cup.Chill them in the refrigerator for just 10-minutes. Enjoy with some chocolate Mousse.