If you love coconut, this delicious coconut macaroon recipe is for you. Children and adults love them alike. So, this is a great treat to have ready for the school holidays. When ready, they are crisp and golden on the outside, and moist and chewy on the inside.
Coconut macaroons are a simple combination of shredded coconut, condensed milk, vanilla essence and almond essence. The best of all is that they are gluten-free. So, this is the ideal sweet delight for those watching their gluten intake.
Macaroons should not be confused with macarons. A macaroon is a simple cookie made with coconut. On the other hand, a macaron is a more complicated, meringue-based confection made with almond flour.
Coconut macaroons are the perfect cookies to bake in preparation for the holidays. After baking them, allow these lip-smacking treats to cool down. You can then store them in an airtight container as they stay fresh for a good number of days. Alternatively, you can freeze them for up to three months.
Coconut Macaroons in Paper Cups
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Recipe by Irene Muller
Course: SnacksCuisine: GlobalDifficulty: Easy
4½ – 5 cups shredded coconut (ensure the consistency when blended is still sticky)
1 tin condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract
24 paper cookie cups
Preheat the oven to 325°F / 165°C.Use two non-stick muffin pans and place two paper cups in each muffin mould to ensure the macaroons keep their shape. Spray the paper cups lightly with non-stick cooking spray.In a bowl, combine the coconut, condensed milk, vanilla and almond extract.Blend the ingredients.Grease or spray an ice cream scoop spoon.Put the coconut mixture into the prepared baking pans.Put a cherry on top of each cookie.Bake 15 to 20 minutes, or until lightly browned around the edges.Remove the macaroons from the oven, keep them in the paper cups and place on a rack to cool.
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Looking for more delicious ideas to try out during the school holidays? Just have a look at our recipe page for some excellent suggestions.