Coconut Macaroons are coconut cookies, round in shape, crispy outside with a soft, creamy texture inside. They are completely irresistible for coconut lovers like me. They are so easy to make and involves some basic ingredients. The best part is, they can be made with very less sugar but are still very sweet due to the natural sweetness that is inherent to the coconut.
The look of the coconut macaroons is very rich owing to their golden color, just like that of a well-toasted bread. You can add some nuts in the mixture if you like, some green cardamom powder, whatever suits your taste. I am sharing a simple recipe that anyone will enjoy.
Let’s see how we make it.
Servings
20 Macaroons
Kitchen Standing Time
20 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Desscicated Coconut | 3 Cups |
| 2. | Eggs | 4 Units |
| 3. | Powdered Sugar | 1/2 Cup |
| 4. | Coconut Oil | 2 TBSP |
| 5. | Vanilla Extract | 1 TBSP |
Method
Step 1: Take a large bowl. Break the eggs and keep only the white part, remove the yolk. Add sugar and vanilla extract and whisk until the mixture turns frothy.
Step 2: Take a pan and add coconut oil to it. Add the desiccated coconut and cook on low flame for about 7-8 minutes.
Step 3: Now add the coconut to the bowl and mix well.
Step 4: Take a butter paper and place it on a flat surface. Start taking small portions of the mixture and make small balls, and then gently press them from the top. Don’t press too hard, just enough to give it a flat base. Space them on the butter paper at some distance.
Step 5: Preheat your microwave oven to 180 degrees and place the baking tray with the butter paper in the oven. Cook for 15 minutes until they turn golden brown from outside.
Allow the macaroons to cool down and then store in an air-tight container. They easily last up to 2 weeks (if you don’t end up eating them all 😄)