Starting the New year with a sweet, crispy & coconuty recipe - Eggless Chocolate Coconut Macaroon. These cute looking goodies are perfect as Grab-and-Go snacks Or when served as dessert Or gift/treats to your friends.
Macaroon is bite sized baked confection usually made with egg white whipped to stiff peaks then combined with sugar, nuts or coconut (or both) & then baked till golden crisp. These Italy origin dessert bites many times are confused with the French Macaron may be due to similarity in names but these are two separate goodies & recipes. I happened to come across this coconut macaroon recipe on Youtube & couldn't resist myself from trying it.
I prefer the egg-less version to the egg one as honestly I am lazy to beat the egg whites till they form stiff peaks (too much effort). This egg-less recipe is so simple that you simply mix all ingredients, scoop them on baking tray & bake them. The addition of coconut provides a good coco-nutty flavor & dipping them in chocolate greatly compliments this dish.
Now to the recipe....
1 Bag (400g) of sweetened shredded coconut
1 can (420 ml) of sweetened condensed milk
⅔ cup of all purpose flour
pinch of salt
2 teaspoon vanilla essence
½ to 1 cup of semi-sweet chocolate grated
You will also need a baking tray, cooling rack/plate & parchment paper
Preheat oven to 325°F. Line the baking tray with parchment paper & keep it ready.
In a bowl mix together flour & sweetened shredded coconut. Then add the vanilla essence, salt & condensed milk & mix well till all is well incorporated.
Using a ice-cream scoop or normal spoon scoop around a tablespoon of this mixture onto the baking tray lined with parchment paper. Bake for 15 to 20 mins or until the macaroons start to turn brown. Remove macaroons from the oven & when they are cool enough to handle transfer them onto a cooling rack. Let them cool completely before dipping them into chocolate.
Grate/cut the chocolate into small pieces. Now using double boiling method (i.e. placing the heat safe bowl on a pot of boiling water) stir the chocolate till smooth & glossy.
Dip the cooled macaroons flat surface into the chocolate sauce & place them back onto the plate/tray lined with parchment paper. Continue dipping all the remaining macaroons in chocolate sauce. Then drizzle the remaining chocolate over the top of the macaroons in zigzag motion. Allow to cool completely so that chocolate can set. You can refrigerate these for 30 mins if required to set the chocolate.
That's it our Eggless Chocolate Coconut Macaroons are ready. Enjoy these crunchy coconuty bites as snacks or desserts.