Nico and I are obsessed with coconut. Anything coconut. So I’ve been testing some recipes for coconut macaroons. I tried this recipe a couple of times in the last month. They’re amazing and pretty easy to make. The first time I dipped them in the chocolate and it’s wayyyy too much for me (Nico thought they were great!) so the second time I just drizzled it over the top and it was much better. I think I still favor the plain though.
This afternoon I tried a recipe from Marcela Valladolid’s book. It’s a lot more simple and faster than the other one and it’s better for you (less sugar) AND they taste deeelicious! So much so that I thought I’d share it with you:
1/2 cup of condensed milk (I tried the non fat one and it tastes just as good as the regular one!)
1 package of coconut (14 oz)
Preheat your oven to 350°
Spray tray or pan with cooking oil (don’t forget this otherwise you’ll have trouble taking them off like I did). Marcela’s recipe calls for you to use a pan because in México they’re traditionally found as little squares. I really like how the little mounds look so I did that instead, but it’s up to you. Also I always line my trays with foil or parchment paper for easy cleanup.
Mix coconut and condensed milk and scoop into small mounds (if they’re too large they kind of break apart…because you don’t use the egg whites to “glue” everything together)
Bake for 20 min or until they get golden/crispy. I like them really crispy!!
Chocolate – optional. My favorite is Ghirardelli Bittersweet 60% Cacao. Follow instructions on bag. I used a spoon to drizzle on top.
Here they are!!!