What is Macaroons
Macaroons are a kind of soft flourless cookies made from shredded coconut held together by egg whites. They have a craggy surface and chewy interior. It is said to be originated in Italy and popular throughout Europe and America.
It is a very easy and quick recipe with very few ingredients. The main ingredients of macaroons are dessicated shredded coconut and egg whites. Granulated sugar is used to sweeten the cookies. But this time I used sweetened condensed milk in place of sugar to enhance the richness and flavour of macaroons. If you are a coconut lover then surely you will love these macaroons.
Differnce Between Macaroons and Macarons
A macaron, on the other hand is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut.
- Preparation time: 15 min
- Baking time: 12 min
- Serves: 12
- Difficulty level: easy
- 2 cup dessicated shredded Coconut (you can also use fresh scrapped coconut)
- 1 cup sweetened Condensed milk
- 2 large Egg whites (room temperature)
- 1/2 teaspoon Vanilla essence
- 1 pinch of Salt
In a large bowl, combine coconut, sweetened condensed milk, and vanilla. Set aside.
In a separate bowl, whip egg whites and salt until medium-firm peaks form.
Fold egg whites into the coconut mixture until incorporated well.
Preheat oven at 170 degree C for 10 minutes. Line a baking tray with a baking sheet or silicon mat.
Drop by the spoonful into prepared baking sheet. (I used a tablespoon-size icecream scoop).
Place all the cookies in to the baking sheet, allowing some gap between the cookies.
Bake them in preheated oven for 12-15 minutes or until bottoms and tops are light golden brown.
Cool coconut macaroons completely and store in airtight containers for up to 3 days. They are little crunchy from outside, soft and chewy from inside with light toasted flavour of coconut.